Luscious Four-Layer Pumpkin Cake

01:50:00 16 servings, 1 piece (97 g) each
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341 316 Reviews
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16 servings, 1 piece (97 g) each

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

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What You Need

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Make It

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  • 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.


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.

Size Wise

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


  • 16 servings, 1 piece (97 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (97 g) each
Calories 390
% Daily Value
Total fat 20g
Saturated fat 7g
Cholesterol 65mg
Sodium 340mg
Carbohydrate 48g
Dietary fibre 2g
Sugars 31g
Protein 5g
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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