Thanksgiving Pumpkin Slush Cake Food

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THANKSGIVING PUMPKIN SLUSH CAKE



Thanksgiving Pumpkin Slush Cake image

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

1 ¼ cups chopped pecans, divided
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
1 ½ cups canned pumpkin
1 ½ cups milk
½ cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 ¾ teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

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

THANKSGIVING PUMPKIN SLUSH CAKE



Thanksgiving Pumpkin Slush Cake image

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     Pumpkin Cake

Time 4h10m

Yield 12

Number Of Ingredients 14

1 ¼ cups chopped pecans, divided
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
1 ½ cups canned pumpkin
1 ½ cups milk
½ cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 ¾ teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

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

THANKSGIVING PUMPKIN SLUSH CAKE



Thanksgiving Pumpkin Slush Cake image

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     Pumpkin Cake

Time 4h10m

Yield 12

Number Of Ingredients 14

1 ¼ cups chopped pecans, divided
1 cup all-purpose flour
½ cup butter, softened
2 tablespoons white sugar
1 tablespoon confectioners' sugar
1 (8 ounce) package cream cheese, softened
¾ cup confectioners' sugar
2 (8 ounce) containers whipped topping (such as Cool Whip®), divided
1 ½ cups canned pumpkin
1 ½ cups milk
½ cup brown sugar
2 (3 ounce) packages instant vanilla pudding mix
1 ¾ teaspoons pumpkin pie spice
1 pinch ground cinnamon, or more to taste

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

THANKSGIVING PUMPKIN CRUNCH CAKE DESSERT



Thanksgiving Pumpkin Crunch Cake Dessert image

My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

Steps:

  • Set oven 350 degrees F.
  • Grease a 13 x 9-inch baking pan.
  • In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
  • Pour into prepared baking pan.
  • Sprinkle the cake mix evenly over the top of the pumpkin mixture.
  • Sprinkle the chopped nuts over the cake mix.
  • Drizzle the melted butter or margarine evenly over the top.
  • Bake for about 55-60 minutes (do not bake more than 80 minutes).
  • Cool completely, then pipe the whipped cream over the top of the cooled cake.

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 20.1, Cholesterol 166.3, Sodium 1007.4, Carbohydrate 92.8, Fiber 3.7, Sugar 68.4, Protein 12

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)



Pumpkin Gooey Butter Cake (Paula Deen) image

I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

Provided by yooper

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Steps:

  • Preheat oven to 350.
  • To make the cake: Combine all of the ingredients and mix well.
  • Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
  • Prepare filling.
  • To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  • Add the eggs, vanilla, and butter, and beat together.
  • Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  • Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
  • Make sure not to over bake as the center should be a little gooey.
  • Serve with fresh whipped cream or cinnamon-flavored ice cream.

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