Name: Thanksgiving Pumpkin Slush Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Chopped pecans, divided - 1 ¼ cups; All-purpose flour - 1 cup; Butter, softened - ½ cup; White sugar - 2 tablespoons; Confectioners' sugar - 1 tablespoon; Cream cheese, softened - 1 (8 ounce) package; Confectioners' sugar - ¾ cup; Whipped topping (such as Cool Whip®), divided - 2 (8 ounce) containers; Canned pumpkin - 1 ½ cups; Milk - 1 ½ cups; Brown sugar - ½ cup; Instant vanilla pudding mix - 2 (3 ounce) packages; Pumpkin pie spice - 1 ¾ teaspoons; Ground cinnamon, or more to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thanksgiving Pumpkin Slush Cake

1. Chopped pecans, divided - 1 ¼ cups

2. All-purpose flour - 1 cup

3. Butter, softened - ½ cup

4. White sugar - 2 tablespoons

5. Confectioners' sugar - 1 tablespoon

6. Cream cheese, softened - 1 (8 ounce) package

7. Confectioners' sugar - ¾ cup

8. Whipped topping (such as Cool Whip®), divided - 2 (8 ounce) containers

9. Canned pumpkin - 1 ½ cups

10. Milk - 1 ½ cups

11. Brown sugar - ½ cup

12. Instant vanilla pudding mix - 2 (3 ounce) packages

13. Pumpkin pie spice - 1 ¾ teaspoons

14. Ground cinnamon, or more to taste - 1 pinch

How to cook deliciously - Thanksgiving Pumpkin Slush Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.

4. Stage

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.

5. Stage

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.

6. Stage

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.