pumpkin lust cake

Name: PUMPKIN LUST CAKE
Prep time: 30 min
Cuisine: American
Ingredients: 1 stick(s) butter, melted; 1 cup(s) flour; 1 cup(s) chopped pecans; 2 tablespoon(s) sugar; 8 ounce(s) package of cream cheese, softened; 16 ounce(s) container cool whip - or can make fresh whipped cream; 2 package(s) (3.4oz) of jello instant pumpkin spice pudding; 3 cup(s) cold milk; - nutmeg for sprinkling; 1 cup(s) powdered sugar

(3 RATINGS)

308 Pinches 1 Photo

Pamela Thompson

Columbus, OH

Updated on Oct 26, 2012

The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. But using the pumpkin spice pudding is a perfect holiday dessert this Thanksgiving or Christmas.

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield

Ingredients

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tablespoons sugar
8 ounces package of cream cheese, softened
16 ounces container cool whip - or can make fresh whipped cream
2 packages (3.4oz) of jello instant pumpkin spice pudding
3 cups cold milk
- nutmeg for sprinkling
1 cup powdered sugar

How To Make pumpkin lust cake

Step 1

For the crust: 1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

Step 2

For the Cream Cheese Layer: 1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
Step 3

For the Pumpkin Layer: 1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
Step 4

Cut into squares and serve. Keep refrigerated.
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