Skip main content and go to side navigation

Pumpkin Cream Layer Cake

* * * * ½ 2 ratings
Pumpkin Cream Layer Cake

  • Prep Time :
    20 min
  • Cook Time :
    Chill Time: 60 min

Ingredients

  • 1 (16 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1 (4 serving) package instant vanilla pudding
  • 1 cup milk
  • 1 cup canned pumpkin
  • 3/4 teaspoon pumpkin pie spice
  • 1 (8 ounces) container frozen whipped topping thawed
  • 1/2 cup chopped pecans plus additional pecan halves for garnish, if desired

Directions

  1. Cut pound cake horizontally into 3 layers.
  2. Combine milk and pudding in a large bowl; mixing until well blended. Let stand 2-5 minutes or until pudding thickens. Stir in pumpkin and pie spice; mixing until well blended. Fold in whipped topping and chopped pecans.
  3. Frost bottom layer with pumpkin mixture. Place second layer on top and frost with pumpkin mixture. Top with third layer; frost cake with remaining pumpkin mixture.
  4. Top with pecan halves, if desired. Refrigerate at least 1-4 hours, before serving.
  5. Cut into 8 slices to serve.

Adapted from 2012 Sara Lee Recipe Contest submission by Rachel H. of Saint Charles, Missouri

Makes:
8 servings

Recipe Tags: , , ,

Back to List

Share This Recipe

Comments (2)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Go back to main content | Go back to main navigation

Go back to main content | Go back to main navigation

Go back to main content | Go back to main navigation