This easy Pumpkin Fluff Donut Salad is a delicious side dish to add to your holiday table this year. No bake and full of pumpkin, pecans, and donut goodness makes it disappear in a hurry!
Love these recipes? Sign up for the BruCrew email to have them sent to your inbox.
I think it can officially be said that I am bonkers for salads that aren’t really salads. You know the kind, right? Fluffy, no bake salads that are full of fun mix-ins.
My mother-in-law always make the pistachio version for holiday dinners, and I make sure to eat a big scoop of it. It got me thinking this past summer, and I created this banana split fluff salad that has been so popular.
Of course, I have changed it up a few more times since then, so it was only a matter of time before the fall version happened.
I used angel food cake in the strawberry shortcake fluff salad, so I started thinking of what other cakes could hold up in a pudding mixture.
We had made a quick run to Walmart and as we walked through the produce/bakery section the donuts started yelling at me. “Buy me! We make awesome treats.” What you don’t hear food talk to you? That’s strange! LOL!
Anyway, I walked over there and snagged a box of those glazed donuts. I had a good feeling they would be the perfect addition to the pumpkin fluff idea that was swirling in my head.
As I dug through the cupboards at home, I pulled out toffee bits and pecan chips. (I really need to bake from the cupboard more often…it’s starting to look like a convenience store in there.) Both sounded like they would be a delicious addition to that pumpkin goodness in a bowl.
We did end up making this salad with the regular donut holes, but I saw pumpkin donut holes the next time I was at the store. Those would be so good in this too!!!
This salad is great because it is ready in minutes. Seriously…you just whisk, dump, stir, and serve.
Although if you let it sit for about an hour in the refrigerator, the marshmallows get soft and delicious. I kind of prefer them that way. This is a great dish to make the night before too. One less dish to spend time on when family is headed your way.
A big bowl of this dessert salad would be perfect for the holiday table this year. It is so light and fluffy and is so hard to stop eating by the spoonfuls. Or maybe that was just the problem I had!
Sign up to receive an email in your inbox for each new recipe:
- 1 - 3.4 ounce box instant vanilla pudding
- 3/4 cup milk
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 - 8 ounce container Cool Whip
- 3 cups cubed glazed donut holes (about 16)
- 1 cup miniature marshmallows
- 3/4 cup pecan chips
- 1/2 cup toffee bits
- Whisk together the pudding, pumpkin pie spice, and milk until thick. Fold in the Cool Whip.
- Add the donut holes, marshmallows, pecan chips, and toffee bits and stir gently until mixed.
- Refrigerate for 1 hour before serving. It can also be made the night before. Store in a tightly sealed container in the refrigerator.
Amount Per Serving: Calories: 339Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 175mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 4g
More fun pumpkin treats that would be great for the holidays: