Pumpkin Lust Cake Recipes

PUMPKIN LUST CAKE

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.

Provided by Pamela Thompson

Categories Pies

Time 30m

Number Of Ingredients 10

PUMPKIN LUST CAKE image

Steps:

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.

Ingredients

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

PUMPKIN LUST CAKE RECIPE - (4.6/5)

Provided by kayjayjohnson

Number Of Ingredients 10

Pumpkin Lust Cake Recipe - (4.6/5) image

Steps:

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

Ingredients

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream cheese, soft
1 cup powdered sugar
16 oz Cool Whip
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

PUMPKIN LUST CAKE RECIPE - (5/5)

Provided by holroydmelinda

Number Of Ingredients 13

Pumpkin Lust Cake Recipe - (5/5) image

Steps:

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

Ingredients

First you need to run and grab some Pumpkin Spice Instant Pudding. Like right now. It's seasonal and might not last long. And it's the key to this dessert!
Pumpkin Lust Cake
from Debbie Mortensen
1stick1 stick butter, melted
1cup1 cup flour
1cup1 cup chopped pecans
2tbs2 tbs sugar
1(8oz) package1 (8oz) package of cream chees, soft
1cup1 cup powdered sugar
2(8 oz) containers2 (8 oz) containers cool whip (or one 16 ozz container)
2small packages2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3cup3 cup cold milk
Nutmeg for sprinkling

PUMPKIN BETTER THAN SEX CAKE

If you think you don't like pumpkin desserts, give this cake a try. There's a hint of pumpkin flavor but it's not overpowering. Pumpkin puree helps to make the yellow cake super moist. Sweetened condensed milk also adds moisture to the cake and provides so much sweet flavor. Creamy Cool Whip on top with crunchy Heath bar bits is...

Provided by Kathleen Riemer

Categories Fruit Desserts

Time 5h15m

Number Of Ingredients 6

Pumpkin Better Than Sex Cake image

Steps:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
8. Refrigerate for 3-4 hours or overnight.

Ingredients

1 box yellow cake mix (15.25 oz)
1 can(s) pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can(s) sweetened condensed milk (fat free is ok, 14 oz.)
1 pkg Cool Whip (8 oz)
1/2 bag(s) Heath bits (8 oz bag)
caramel sundae sauce

PUMPKIN LUST CAKE

One of my wife's co-workers made this for a holiday party and she loved it so much that she got a copy of the recipe to make at home. Since I use Food.com to consolidate all of my dishes (makes shopping so much easier) it became my task to track down the original recipe and transfer it here. I found the original at http://sweettreatsmore.com/2011/11/pumpkin-lust-cake/ so credit to them.

Provided by keaolyen

Categories Bar Cookie

Time 45m

Yield 12 bars

Number Of Ingredients 10

Pumpkin Lust Cake image

Steps:

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

Nutrition Facts : Calories 439.5, Fat 32.6, SaturatedFat 18.7, Cholesterol 49.7, Sodium 168.1, Carbohydrate 33.6, Fiber 1.1, Sugar 21.6, Protein 5.6

Ingredients

1/2 cup butter, melted
1 cup flour
1 cup chopped pecans
2 tablespoons sugar
1 (8 ounce) package cream cheese, soft
1 cup powdered sugar
1 (16 ounce) container Cool Whip
2 (3 1/2 ounce) boxes jello instant pumpkin spice pudding mix
3 cups cold milk
nutmeg, for sprinkling

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