You're sure to win rave reviews when you serve this spectacular pumpkin cake.

  • PREP: 0 hr(s). 20 min / Total: 1 hr(s). 50 min
  • PHOTOS: 1 Add your photo
  • SERVINGS: 16 servings, 1 piece (97 g) each

What you need

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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 Kitchen Tips


    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.


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


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

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Makes 16 servings, 1 piece (97 g) each.

Nutrition Info

Serving Size 1 piece (97 g)

Calories From Fat180
Total Fat 20g
Saturated Fat 7g
Cholesterol 65mg
Sodium 340mg
Total Carbohydrates 48g
Dietary Fiber 2g
Sugars 31g
Protein 5g
Vitamin A50%
Vitamin C2%

* Although every effort is taken to ensure the accuracy of ingredient and nutritional information represented on our website, we recommend to check the product package for the most current and up to date information. Please note that not all products may be available in your area. Check with your local retailer for details.


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