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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.
time
prep:
20 min
total:
1 hr 30 min
servings
total:
16 servings
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posted:
11/18/2004
I made this cake for a going away party dessert. It was a big hit. I am making it again for Thanksgiving. Thanks for all the great recipes in the Kraft Magazine. Love it!
posted:
11/17/2004
I brought it to work for a birthday cake, and had to print out the recipie for everyone to have. It's been the most popular cake and have had several requests to bring it in for any day occassions!!
posted:
11/17/2004
The filling was super. My brother kept eating it right out of the bowl. I was disappointed in the cake. I needed to adjust the baking time. The middle of one of the cakes fell out even though I tested it for doneness. It turned out ok and the taste was wonderful.
posted:
11/17/2004
I have made this cake twice so far, and all my friends have asked for the recipe so they can make it for thanksgiving!
posted:
11/17/2004
It was really easy to make and tasted great!
posted:
11/17/2004
I have made this cake two times so far. I have added a few more toasted pecans on the top. Makes the cake look nicer. I also use dental floss to cut the cake as it gives it a cleaner cut.
posted:
11/16/2004
I took this to my office. I cut the cake and in 5 minutes flat, it was gone. I heard oohhs and awws all over the place. I have made copies for several people. Wonderful & Easy
posted:
11/16/2004
A friend made this cake and it was AWESOME! If you love pumpkin and spice, this is for you. I can't wait to make it for Thanksgiving!
posted:
11/16/2004
I made this cake without the topping and just used powdered suger for decorartion. The cream filling is what gives it its taste. It seems to freeze well, which is good because it makes a lot of cake.I am making it for this Thanksgiving and probably future ones too.
posted:
11/16/2004
Delicious! I cooked in three pans instead of splitting the layers into four. Frosting is outstanding with the pumpkin pie spice added and the large portion allowed me to frost top and sides, too - then I drizzled the caramel and added the pecans. Yummmm! A new "favorite"!
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