Dessert

Luscious Four-Layer Pumpkin Cake

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average rating

330

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prep time

20 min

total time

1 hr 50 min

makes

16 servings, 1 piece (97 g) each

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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.

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rating

Made it for our volleyball group. They loved it. Everyone wanted the recipe. I plan on making it again at one of our Christmas gatherings.
posted by joanne_aiello | on 12/19/2012

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Best cake ever! Perfect to serve for thanksgiving :)
posted by snookies3 | on 12/15/2012

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Made this for the family they want it every thanks giving and Christmas, I made it with a fresh cooked pumpkin and it came out great tasting better then the can pumpkin.
posted by laurahamilton66 | on 12/8/2012

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I have made this for the past 3 Thanksgivings. People prefer it without the caramel sauce and nuts. I use applesauce instead of oil. I use light cream cheese & Cool-Whip. There is enough of the filling to ice the whole cake instead of just between the layers, which keeps it very moist if you have leftovers.
posted by lemons | on 11/12/2012

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The eyes sure get big when you bring this one out & set in on the table.I found it very easy to make & it looks like a million bucks
posted by kbona | on 11/12/2012

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I have not yet made this but my best friend did for our girls luncheon and it was fabulous. I will definately make this at Christmas.
posted by a cook | on 11/2/2012

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I made this for my son's birthday and Thanksgiving....it was a deliciously, sweet dessert. All of our guests loved it!
posted by lalondec.59 | on 10/31/2012

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@ charris....pure pumpkin is what you need to use. This recipe was a huge hit! Very sweet and decadent but great for a special occasion. I did use light cream cheese and Cool Whip Light since that's what I had on hand. I also baked the cakes ahead, sliced and froze them. Makes them very easy to work with when assembling the cake. It was delicious!
posted by a cook | on 10/23/2012

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I haven't made this receipe yet, but would like to this weekend. Can someone tell me if I need to use pure pumpkin or pumpkin pie filling? <<< Response from Kraft Kitchens Expert, Lori ~ This recipe uses pure pumpkin. >>>
posted by charris | on 10/22/2012

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I made this for the first time for Thanksgiving 2012. It was easy to make although I found the cake didn't rise to be able to cut in 1/2 so use 2 cake mixes. Everyone loved it there wasn't any leftovers. Would defiantly make this again. Awesome.
posted by kathypit | on 10/22/2012