Best 6 Pumpkin Lust Cake Recipes
The pumpkin lust cake is a delicious and decadent dessert perfect for any occasion. Known for its moist, flavorful crumb and rich pumpkin flavor, this cake is sure to be a hit with everyone who tries it. The pumpkin lust cake can be customized with various spices, nuts, and frostings, making it a versatile dessert. Whether you're looking for a classic fall treat or a unique dessert to impress your friends, the pumpkin lust cake is an excellent choice.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
NO-FUSS PUMPKIN CAKE
In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. "It goes together quickly," she writes. "That's a plus for me, because I have a husband who loves desserts."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
THANKSGIVING PUMPKIN SLUSH CAKE
If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!
Provided by Ellen Bancroft Ziegler
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g
Tips for Baking Pumpkin Lust Cake:
- Use Fresh Pumpkin: Fresh pumpkin purée gives the cake a more intense pumpkin flavor compared to canned pumpkin.
- Cream Butter and Sugar Thoroughly: Creaming the butter and sugar until light and fluffy helps incorporate air into the mixture, resulting in a lighter and airier cake.
- Add Eggs One at a Time: Gradually adding the eggs one at a time ensures that they are well incorporated and prevents the batter from curdling.
- Mix Dry Ingredients Separately: Mixing the dry ingredients (flour, baking powder, baking soda, salt, spices) in a separate bowl before adding them to the wet ingredients helps ensure even distribution and prevents overmixing.
- Do Not Overmix: Overmixing the batter can lead to a tough, dense cake. Mix just until the ingredients are combined.
- Use a Bundt Pan: A Bundt pan creates a beautiful, fluted design on the cake and allows for even baking.
- Cool Cake Completely Before Glazing: Allow the cake to cool completely before pouring the glaze over it. This prevents the glaze from seeping into the cake and making it soggy.
Conclusion:
Pumpkin Lust Cake is a delicious and indulgent fall treat that is perfect for any occasion. The moist, flavorful cake and creamy glaze are sure to satisfy any sweet tooth. Follow these tips to achieve the best results and enjoy a truly special dessert.
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