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Luscious Four-Layer Pumpkin Cake

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video by: kraft
First pie, now this: A jaw-dropping cake with pecans, caramel and cream cheese seals pumpkin's place in the baking hall of fame as best ingredient ever.
20 min
1 hr 30 min
16 servings
Magazine Acquisition
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I had a party and made this cake as one of my desserts. It was easy to make, and everyone liked it very much. I would definitely make this again.
I'm not a fan of pumpkin but my husband is so I made this for his birthday and he loved it. I thought it was great too. I doubled the amount of frosting and frosted the whole cake. I omitted the carmel sauce and the pecans.
Delicious and beautiful presentation. Everyone loved it; making it again for a party this weekend.
This is one of my favorite cakes now, and seems to be all my family and friends also since they all keep asking for me to make it. Even the ones that don't like pumpkin ( which happens to be a # of them) likes it!
cake was amazing. i will be making this again for the holidays. everyone loved it. only change would be to make more icing.
I used my own "from scratch" recipe for pumpkin spice cake. This is an excellent recipe. Try this tip: I always use waxed dental floss to divide the layers. Wrap the floss around the center of the layer starting in the back. Cross the floss over, switching hands, then gently pull tight. It will slice through the cake layer easily.
I made this recipe as cupcakes and they were delish! Reduced the baking time to 22 minutes and frosted the cupcakes with the icing. Skipped the caramel and pecans. Enjoyed by all.
I have made this cake every year since it was first printed in Kraft Food and Family in 2004. However, I double the frosting recipe and frost the entire cake. I use pecan halve to decorate it and serve the caramel as a side dish for those who want it.
very very good cake. when i make this cake again i will only add half of cool whip to cream cheese mixture, i thought the whole tub of 8oz. made it too thin. i will also put chopped pecans on each layer. very yummy!!!
I first made this recipie for Thanksgiving dinner for my family. They ate it all. Then I made it for a pot-luck at work. Co-workers who didn't get a piece were coming up to me asking when I would make it again. I now make it on request for family and co-workers. Awesome recipie!
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