Instructions:

Part 1. For Pumpkin Cake

• Preheat oven to 350°F (175°C).

• In a bowl, whisk together all dry ingredients.

• In a separate bowl, mix all wet ingredients until smooth.

• Combine wet and dry mixtures and fold gently until just combined.

• Pour into a greased or lined small (6-inch) baking pan.

• Bake for 20–24 minutes, or until a toothpick inserted comes out clean.

• Let the cake cool completely.

• Once cooled, crumble or break the cake into pieces and spread evenly in a serving dish or dessert pan.

Part 2. For Pumpkin Cake

• In a saucepan, whisk together pumpkin purée, cream cheese, 1½ cups milk, sugar, pumpkin spice, vanilla, and salt until smooth.

• Heat over medium, stirring continuously, until it begins to gently bubble.

• In a small bowl, whisk the remaining ¼ cup milk with 3 tbsp cornstarch to form a slurry.

• Slowly pour the slurry into the hot pumpkin mixture while whisking.

• Cook until the pudding thickens to a creamy consistency.

• Remove from heat and let it cool slightly (warm but pourable).

Part 3. Assembly and Topping

• Spread the crumbled cake evenly in your serving dish.

• Pour the warm pumpkin cream cheese pudding over the cake layer.

• Smooth the top and sprinkle generously with crushed pecans.

• Cover and chill for 12 hours (overnight is best) for flavors to set and intensify.