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pumpkin lust cake

(3 ratings)
spinetingler avatar
Recipe by
Pamela Thompson
@spinetingler
Columbus, OH

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.

(3 ratings)
prep time 30 Min
method No-Cook or Other

Ingredients For pumpkin lust cake

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

How To Make pumpkin lust cake

  • 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.
  • 2
    For the Cream Cheese Layer: 1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
  • 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.
  • 4
    Cut into squares and serve. Keep refrigerated.
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