Luscious Four-Layer Pumpkin Cake

photo 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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

Gowins

posted:12/7/2009

I made this cake for a Christmas party and it got rave reviews from everyone. There wasn't a single slice left. The cake was very, very moist and not overly sweet. This will be made often for the holidays.

jcbl83

posted:12/7/2009

I made two of these for Thanksgiving parties and they were both devoured! SO good, and very easy. I would definitely make this cake again!

MWolf05

posted:12/3/2009

Made this for 2 different gatherings. It was a huge hit! No leftovers to bring home.

a cook

posted:12/3/2009

Absolutely delicious and fun to assemble! The dessert presented well also. I may try a lighter topping instead of caramel sauce next time but there will definitely be a next time.

fayberrie

posted:12/3/2009

Can I give it more stars? This couldn't be easier OR more delicious and beautiful! I used fresh sweet potato in lieu of pumpkin...works great! For the second one I made, I doubled the filling recipe (had some leftover for other desserts) and actually piped the filling at the seams where you could see it and on the top. It was a MASTERPIECE!!!!!!!!

lmeg

posted:12/2/2009

Easy to find ingredients and easy to make. I used fresh steamed pumpkin instead of can - delicious! Everyone liked it. Will make again.

WidowCharlotte

posted:12/2/2009

The cake was good, just enough pumpkin taste, but the problem was in the frosting. While it tasted good, it was slippery and the layers slide when trying to cut it. Also, I recommend refrigerating it. Any head causes it to flatten. I would suggest frosting the top. My daughter hates nuts so I frosted the top and I think the extra frosting evens the textures out better. Very good taste though.

a cook

posted:12/1/2009

A great, light tasting, alternative to pumpkin pie!

Arlene888

posted:12/1/2009

This cake was delicious and turned out GREAT! I recommend getting an extra moist cake for this recipe. My whole family ate it for Thanksgiving and would like me to make it for every holiday dinner.

kitkatkala

posted:11/30/2009

awesome if u havent made this ur missing out..........got to try it u will love it...!