Best Pumpkin Lust Cake Recipes

PUMPKIN LUST CAKE RECIPE - (4.6/5)

Pumpkin Lust Cake Recipe - (4.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 10

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

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.

PUMPKIN LUST CAKE

PUMPKIN LUST CAKE image

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

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

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.

PUMPKIN LUST CAKE

Pumpkin Lust Cake image

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

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

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

PUMPKIN LUST CAKE RECIPE - (5/5)

Pumpkin Lust Cake Recipe - (5/5) image

Provided by holroydmelinda

Number Of Ingredients 13

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

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.

PUMPKIN LUST CAKE

PUMPKIN LUST CAKE image

How to make PUMPKIN LUST CAKE

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 oz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

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.