Luscious Four-Layer Pumpkin Cake15 Reviews
- Ready In: 1 hr 42 min
“You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor.” - by Cool Whip®
Original recipe yields 16 servings
- 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.
- 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.
- 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.
Amount Per Serving (16 total)
- 345 cal
- 17.4 g
- 43.3 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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,..." See more I have made it up to 4 days early and ate on it for 2 days after. Great!!!!"
"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 th..." See moreat comes in the mail (I usually toss it out with the junk mail) but this really is a wonderful cake."
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