Numbie Numb Cake

8 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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Numbie Numb Cake
Numbie Numb Cake is a classic layered Southern dessert with a buttery pecan crust, creamy cream cheese filling, smooth pudding layer, and fluffy Cool Whip topping. It’s an easy make-ahead potluck favorite that disappears fast at any gathering.

Ingredients

8 servings
  • 1 stick butter
  • 1 cup flour
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1/2 container Cool Whip
  • 2 small packs instant pudding
  • 3 cups milk

Step-by-Step Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the butter, flour and pecans. Press into a 9x13 pan. Bake for 20 minutes. Let cool completely before adding the next layer.
  3. Mix the cream cheese, powdered sugar, and Cool Whip and spread over the cooled crust.
  4. In a medium to large bowl, mix the 2 small packs instant pudding and milk. Pour over the cream cheese layer and spread the remaining Cool Whip over the pudding mixture.
  5. Sprinkle the chopped pecans over the Cool Whip topping. Allow to cool and firm up in the refrigerator for at least 2 hours, cut and serve!

Common Problems and Solutions

Q: Why is my crust soggy?

A: Make sure the crust is completely cooled before adding the cream cheese layer. Any residual heat will cause condensation and make it soggy. Also, refrigerate the dessert uncovered for the first 30 minutes to let excess moisture evaporate.

Q: My cream cheese layer is lumpy, what did I do wrong?

A: Make sure your cream cheese is at room temperature before mixing. Cold cream cheese won't blend smoothly with the Cool Whip and powdered sugar.

Q: Can I make this ahead of time?

A: Absolutely! This dessert actually tastes better the next day after the layers have had time to set up. You can make it up to 2 days ahead and keep it covered in the refrigerator.

Tips and Techniques

The crust can be made a day ahead and stored at room temperature. For a richer flavor, toast the pecans for 5-7 minutes at 350 degrees before mixing them into the crust and using as topping.

Ingredient Substitutions

  • Cool Whip: homemade whipped cream (2 cups heavy cream whipped with 1/4 cup sugar)
  • instant pudding: cook-and-serve pudding
  • pecans: walnuts or almonds
  • butter: margarine or softened oleo

Equipment Needed

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer (for cream cheese layer)

Historical Context

This layered dessert became a Southern potluck staple in the 1960s and 70s when convenience products like instant pudding and Cool Whip made it easy for busy cooks to create impressive-looking desserts. It’s known by many different names across Louisiana and the South.