Pumpkin Lust Cake Recipe

Name: Pumpkin Lust Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
For the Cream Cheese Layer: Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
3
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.
4
Cut into squares and serve. Keep refrigerated.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, melted, 1 cup flour, 1 cup chopped pecans, 2 tablespoons sugar, and more.

Yes, Pumpkin Lust Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Lust Cake

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