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Pumpkin 4-Layer Cake

Delicious 4 layer dessert
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15
Author monicaswanson.com; adapted from LilLuna.com

Ingredients

  • 1 1/2 cup flour
  • 3/4 cup butter softened
  • 1 cup chopped macadamia nuts Separate 3/4 cup for crust and 1/4 cup for topping.
  • 8 oz. cream cheese softened
  • 1 cup powdered sugar
  • 4 cups whipped topping
  • 2 1/2 cup milk
  • 3 small or 1 large and one small packages of vanilla instant pudding mix. (small -- 3.4 oz. or large is 5 oz.)
  • 15 oz. can o pumpkin puree
  • 2 tsp. pumpkin spice or 1 tsp. cinnamon, 1/2 tsp. ginger, and 1/s tsp. nutmeg

Instructions

  1. Heat oven to 350 degrees.
  2. LAYER #1: Mix flour, butter, and 3/4 cup chopped macadamia nuts. Press into a 9X13 pan, coated with cooking spray. Bake for 15 minutes, or until edges are lightly brown and middle is just firm.
  3. LAYER #2: Blend cream cheese and powdered sugar, add 1 1/2 cup of the whipped topping then spread over cooled crust.
  4. LAYER 3: Mix milk, pudding mixes, canned pumpkin, pumpkin spice, and 1 cups whipped topping until smooth. Spread over top of layer 2.
  5. LAYER 4: Spread remaining 1 1/2 cup of whipped topping and sprinkle chopped macadamia nuts on top.
  6. Refrigerate for 3 hours and serve. ENJOY!! (Store leftovers in fridge for up to 4 days.)