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Luscious Four-Layer Pumpkin Cake 

Michele walks us through making a luscious layered pumpkin cake. This fall-inspired dessert will be great for your next get together.
prep time
20 min
time
1 hr 30 min
servings
16 servings

what you need

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (15 oz.) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup  oil
  • 4  eggs
  • 1-1/2 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
  • 1/4 cup  caramel ice cream topping
  • 1/4 cup chopped PLANTERS Pecans

  • 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 cakes 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 any leftovers.

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