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Luscious Four-layer Pumpkin Cake

Submitted by: | Source: Kraft

Luscious Four-Layer Pumpkin Cake
2010-05-08 Other
3.5 50

You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor.

  • Servings: 16
  • Prep Time: 20 mins
  • Cook Time: 28-30 mins
  • Total Time: 1 hr 50 mins


1 pkg (2-layer Size) Yellow Cake Mix
1 can (15 Oz.) Pumpkin, divided
½ cup Milk
⅓ cup Oil
4 Eggs
1½ tsp Pumpkin Pie Spice, divided
1 pkg (8 Oz.) Philadelphia Cream Cheese, softened
1 cup Powdered Sugar
1 Tub (8 Oz.) Cool Whip Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping
¼ cup Chopped Planters Pecans


HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium 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 with caramel topping just before serving; top with nuts. Refrigerate leftovers.

You can frost the whole cake if you like with any left over frosting