Holy Smoke Cake: A Heavenly Delight You Won’t Want to Miss

This dessert is a layered indulgence that brings together buttery crust, creamy filling, and a delicious pecan finish. It’s the perfect treat for family gatherings, potlucks, or any occasion that calls for a sweet finale.

The combination of textures and flavors makes every bite irresistible.

Plus, it's simple enough to prepare but impressive enough to wow your guests. If you're craving something rich yet balanced, this cake checks all the boxes.

Photo byGLP

Substitutions:

• For a nut-free version, swap pecans for crushed graham crackers or shredded coconut.
• If you’re looking for a dairy-free option, use a non-dairy cream cheese alternative and whipped topping made from coconut or almond milk.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter, melted
• 1 cup chopped pecans, divided
• 1 cup powdered sugar
• 1 (8 oz) block cream cheese, room temperature
• 1 (16 oz) container frozen whipped topping, thawed and divided
• 1 (3.5 oz) box instant butter pecan, butterscotch, or vanilla pudding mix
• 2 2/3 cup whole milk

Instructions:

1. Preheat your oven to 375°F. In a large bowl, mix together the flour, baking powder, salt, baking soda, and melted butter until a dough forms. Stir in 1/2 cup of the pecans. Press the dough evenly into a greased 9”x13” baking pan.
2. Bake for 12-15 minutes, or until the crust is golden around the edges and firm in the middle. Let it cool for at least 10 minutes before adding the next layers.
3. In another bowl, use an electric mixer to blend the powdered sugar, cream cheese, and 1 cup of the whipped topping until smooth. Spread this creamy mixture evenly over the cooled crust.
4. In the same bowl, whisk together the pudding mix and milk until thickened. Pour it gently over the cream cheese layer. Refrigerate for at least 10 minutes to let it set.
5. Spread the remaining whipped topping over the pudding layer. Sprinkle the remaining pecans on top. Refrigerate for 1 hour before cutting into squares and serving.

Storage: Keep leftovers covered in the refrigerator for up to three days. For longer storage, you can freeze the cake for up to one month—just make sure it's tightly wrapped to avoid freezer burn. When ready to enjoy, let it thaw in the fridge overnight before serving.

https://12tomatoes.com/holy-smoke-cake/