PUMPKIN LUST CAKE RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 10
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
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
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 CAKE I
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.
Provided by D Adams
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- Blend oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g
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
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 LAYER CAKE
Yummy pumpkin spice layer cake.
Provided by Sarah Dipity
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar, oil, and eggs in a large mixing bowl and mix well.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
- Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
- Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
- Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g
PUMPKIN LUST CAKE RECIPE - (5/5)
Provided by holroydmelinda
Number Of Ingredients 13
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.
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