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Pumpkin Lust Cake


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Rate this recipe 4.6/5 (19 Votes)


  • 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


Adapted from


Step 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.

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.


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