Pumpkin Lust Cake Recipes

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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.

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

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.

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

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

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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