Luscious Four-Layer Pumpkin Cake

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video by: kraft

Frankly, pumpkin, you had us at pie. But this jaw-dropping cake with pecans, caramel and cream cheese seals your place in the baking hall of fame as best ingredient ever.

time

prep:

20 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

can (15 oz.) pumpkin, divided

1/2

cup milk

1/3

cup oil

eggs

1-1/2

tsp. pumpkin pie spice, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup powdered sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4

cup caramel ice cream topping

1/4

cup chopped PLANTERS Pecans

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

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 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.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Slice and Stack Cake Layers

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Substitute

Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

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babajoanne

posted:11/2/2010

I made this dessert last week and it was absolutely delicious. My guests raved about it. I plan on making it when I have friends over next week. It will definitely be a favorite of mine and it's very easy to make.

SasiaJune

posted:10/24/2010

This cake is so easy to make, it is sooo good, and it is beautiful! i would recomend it to anyone! I love it! Thanx Kraft! :D

Lyndsey_89

posted:10/17/2010

This cake is as delicious as it is BEAUTIFUL! Definitely has to potential to impress the in-laws =)

janerick01

posted:10/17/2010

We have made this every year since it came out in our food&family book. We have shared the recipe with many of our friends.

JewelsKaye

posted:10/16/2010

Simply amazing! So moist and delicious! If you love pumpkin pie you will love this!

a cook

posted:10/14/2010

This was so good. I made this for a work function and everybody was asking me for the recipe. The only thing I was disappointed in that my cake definitely didn't look like the picture. Next time I'll try things differently.

araven

posted:10/11/2010

A wonderful and easy recipe. Drew rave reviews at the dinner party I brought this to. HAHA I had to make another 2 days later because the first one was so well received! I did pipe a little buttercream frosting around the top and bottom edges to dress it up! WONDERFUL desert.

a cook

posted:10/11/2010

This cake was an absolute hit...I made it for a friend who loves pumpkin roll and she went crazy over it, so did her co- workers. Now everyone wants this recipe so a high five on the 4-layer pumpkin cake. I am going to make this recipe as cupcakes next time.

amandasko

posted:10/10/2010

i made this with a few changes...i used a bundt cake pan instead and cut into layers, i also used the whole can of pumpkin in the cake and none in the icing. the cake was really moist and good and the filling was great! if you dont have pumpkin pie spice use this recipe (4 tbsp cinn, 4 tsp nutmeg, 4 tsp ginger, 3 tsp allspice) the recipe makes more than you need but this way you have plenty on hand.

infisio

posted:10/8/2010

Absolutely delicious! And I was able to follow the instructions very easily!