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Pumpkin Cream Layer Cake

* * * ½   15 ratings
Pumpkin Cream Layer Cake

  • Prep Time:
    20 min

  • Chill Time: 60 min


  • 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


  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

8 servings

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Comments (5)

  1. Where can I purchase SARA lee deserts please near to wf9 postcodes I am needing them for a Marie curie tea party

  2. Hi Linda,

    Are you located in the UK? Unfortunately, Sara Lee frozen desserts are not distributed in the UK at this time. Thank you for reaching out to us!

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