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Pumpkin Delight Cake

a square piece of pumpkin delight cake


  • 1 cup of flour

  • 1/2 cup of softened butter

  • 3/4 cup of chopped pecans

  • 8 ounces of softened cream cheese

  • 1 cup of powdered sugar

  • 3 cups of whipped topping

  • 2 and 1/2 cups of milk

  • 3 packages of white chocolate (or vanilla) instant pudding mix (3.4 oz size)

  • 15 ounces of pumpkin puree

  • 1 teaspoon of pumpkin spice



Layer 1:

Mix flour, butter, and ½ cup of pecans together. Press them into a sprayed 9x9-inch or 9x13-inch pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Note: If you are using a 9x13 pan, or would like a thicker crust, add ½ cup of flour, ¼ cup of butter, and ¼ cup of chopped pecans.


Layer 2:

Blend cream cheese and powdered sugar, add 1 cup of the whipped topping, then spread over cooled crust.


Layer 3:

Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup of whipped topping until smooth. Spread over the top of layer 2.


Layer 4:

Spread the remaining 1 cup of whipped topping and sprinkle the pecans.

Let chill for 3 hours or until set. Serve chilled, and enjoy!

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