Description
This Thanksgiving Cake is a layered masterpiece featuring a crunchy pecan crust, a velvety cream cheese center, and a spiced pumpkin pudding layer. Light and airy yet packed with festive flavor, it is the ultimate make-ahead dessert to simplify your holiday hosting.
Ingredients
- 1 1/4 cups chopped pecans, divided
- All-purpose flour
- Butter, softened
- White sugar
- Confectioners’ sugar, divided
- Cream cheese, softened
- Whipped topping, divided
- Canned pumpkin
- Milk
- Brown sugar
- Instant vanilla pudding mix
- Pumpkin pie spice
- Ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, stir together 1 cup chopped pecans, flour, softened butter, white sugar, and 1 tablespoon confectioners’ sugar until crumbly.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish and bake for 20 minutes; let cool completely.
- Beat softened cream cheese and 3/4 cup confectioners’ sugar until light and fluffy, then fold in 1 1/2 cups of whipped topping.
- Spread the cream cheese mixture evenly over the cooled pecan crust.
- Beat together canned pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice for 2 to 3 minutes until thickened.
- Fold 4 ounces of whipped topping into the pumpkin mixture and spread it over the cream cheese layer.
- Top with the remaining whipped topping, a sprinkle of ground cinnamon, and the remaining 1/4 cup of pecans; refrigerate for at least 3 hours before serving.
Notes
For a more sturdy crust, ensure you press the pecan mixture very firmly into the pan before baking. To achieve the cleanest layers, allow each component to be spread gently with an offset spatula, taking care not to pull up the layer beneath it. If you prefer a nut-free version, crushed graham crackers make an excellent substitute for the pecans in the base layer.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American