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Luscious Four-Layer Pumpkin Cake 

prep time
20 min
total time
1 hr 50 min
makes
16 servings, 1 piece (97 g) each

Ingredients:

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (14 fl oz/398 mL) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup  oil
  • 4  eggs
  • 1-1/2 tsp. pumpkin pie spice, divided
  • 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
  • 1 cup icing sugar
  • 3 cups thawed Cool Whip Whipped Topping
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chopped toasted pecans

  • GREASE and flour 2 (9-inch) round pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
  • BAKE 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • BEAT cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
  • CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle cake with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

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