Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake

16
Cool Whip(R) 0

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

Ingredients 1 h 42 m {{adjustedServings}} servings 345 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  2. Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
  3. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
Tips & Tricks

Footnotes

  • Size-Wise
  • Celebrate and enjoy a serving of this indulgent cake on a special occasion.
  • How to Slice and Stack Cake Layers
  • Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.
  • Substitute
  • Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle cake with caramel mixture just before serving; sprinkle with the pecans.
  • Substitute
  • Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.
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Reviews 16

  1. 19 Ratings

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LEA
11/13/2007

This is an excellent recipe and so simple to make. It will not impress you if you eat it immediately after baking. Let it sit in the frig overnight and it gets better everyday. Great to make ahead, I have made it up to 4 days early and ate on it for 2 days after. Great!!!!

Lux
9/21/2010

I make this every Thanksgiving instead of pumpkin pie since I discovered this recipe several years ago. I was surprised to find something my family and I would love in the free Kraft recipe booklet that comes in the mail (I usually toss it out with the junk mail) but this really is a wonderful cake.

lovethislife!
11/21/2007

I make this almost every Thanksgiving. My husband took it to his potluck at work a few years ago and everyone wanted the recipe! They were so impressed! I will definitely be making this for his Thanksgiving potluck tomorrow!