Luscious Four-Layer Pumpkin Cake

you may also enjoy

average rating

330

rate/review

prep time

20 min

total time

1 hr 50 min

makes

16 servings, 1 piece (97 g) each

Print Recipe

Add to My Recipe Box

Add to Shopping List

Send/Share

add your photo

video by: kraft

recipe by: kraft

What You Need

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

Make It

HEAT oven to 350°F.

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.

kraft kitchens tips

Substitute

If you don't have pumpkin pie spice, you can easily make your own by mixing 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves.

Variation

Prepare using skim milk, Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

Size-Wise

This is an indulgent dessert for special occasions. Watch your serving size.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

One of the best pumpkin cake receipes I have ever made. Everyone loved it, it is easy to make and tastes amazing!.
posted by a cook | on 10/5/2009

rating

this is an awesome cake. its easy to make and is very lite tasting.
posted by Jackie455 | on 10/4/2009

rating

Have made this a few times and it is always a big hit - first when they see it and then when they eat it - everyone loves it Thanks
posted by a cook | on 10/4/2009

rating

I made this as cupcakes for a small get together and they were a hit!!! I had plenty of frosting left over so I froze it and used it with other desserts.
posted by lq80 | on 10/1/2009

rating

I have made this before and YES it keeps well. I put mine into a LARGE cake tin and kept in a cool place. ( I have a porch with no heat ) Everyone raves with this cake and I'm keeping it in my " KEEP" list. Hope this helps Deborah235.
posted by penmac | on 9/30/2009

rating

Help! I want to make this for thanksgiving dinner but I need to be able to make it the day before and serve the following evening. Has anyone done this and if so has it held up. Please advise. I rated it 5* based on other reviews and that it sounds delish.
posted by deborah235 | on 9/27/2009

rating

This was amazing. A total hit at Thanksgiving!!
posted by a cook | on 9/15/2009

rating

Amazing and so easy to make! No matter where I take this cake, everyone wants the recipe! Yummy.
posted by HollyAA | on 9/4/2009

rating

had to use dolce sauce and candied pecans. Was easy to make but needed to be kept refrigerated if made in advance
posted by jmontour | on 9/2/2009

rating

Fantastic! I made this cake for a party and substituted the nuts for coconut, as one friend has nut allergies. What a yummy why to top off the evening. Putting the pumpkin in the icing is a great idea!
posted by a cook | on 7/12/2009