Luscious Four-Layer PHILLY Pumpkin Cake

Luscious Four-Layer PHILLY Pumpkin Cake

87 Reviews 22 Pics
  • Prep

    20 m
  • Ready In

    1 h 50 m
Recipe by  Philadelphia Cream Cheese

“Celebrate and enjoy a serving of this indulgent pumpkin spice cake.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
  2. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool 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.
  3. 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; sprinkle with nuts. Refrigerate leftovers.

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Reviews (87)

Rate This Recipe
YCANO
43

YCANO

I made this cake for Thanksgiving last year and everyone requested it again this year. I made 5 cakes for Thanksgiving this year!!! My only suggestions would be to double up on the ingredients when making cake to make a pretty fuller cake, I mix isn't enough. When you double up it comes out sooo much prettier! I also added vanilla to it. But aside from that the cake is perfect as is, try it! You will impress everyone, I promise!

UTMomof5
31

UTMomof5

YUM!! Using just once cake mix, the rounds weren't big enough to cut in half, so I just made it a two layer cake, and put more of the filling on top, and then drizzled the caramel syrup all over it. My hubby couldn't get enough of it, even though it's not part of his Weight Watcher's plan! I also made my own pumpkin pie spice, just used cinnamon, cloves, nutmeg and ginger. This recipe is definitely a keeper!

Shades of Green
21

Shades of Green

I screwed this recipe up in several places and it still turned out great! I ended up making the yellow cake mix according to the directions (high altitude) on the box and added an entire can of pumpkin to the batter. I baked it in a bundt pan, and it came out perfect. I made the frosting without the pumpkin since I had accidentally used it all in the cake mix - still tasted great. I only made two layers of frosting - one in the middle and one on the top. I poured carmel sauce over the frosting and then topped with chopped pecans. It looked and tasted fabulous! My guests were even taking pictures of it!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 370 cal
  • 18%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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