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Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake recipe
photo 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:
11/10/2012
So easy to make! cool, light pumpkin taste. Everyone at church expects me to make it!
posted:
11/3/2012
This has to be one of the best desserts I have ever had....it tasts as good as it looks, absolutely delicious!!!
posted:
10/30/2012
Loved this cake - I substituted a Spice Cake mix in place of the Yellow cake mix, and I also used 2 packages of cream cheese and frosted the top layer as well.
posted:
10/29/2012
I absolutely LOVE this recipe. It's an easy recipe that has a WOW affect when it is done. It looks like it would be a heavy dessert but it really is pretty light. A great any season recipe. the only thing that would make this better is to drizzle a little chocolate syrup over the top with the caramel sauce. : )
posted:
10/28/2012
This recipe turned out fairly well. I actually misread the recipe and put the whole can of pumpkin in the cake batter, but the cake still turned out delicious. Because I did this, I had no pumpkin to put in the filling but added some cinnamon, clove, ginger, and nutmeg to the frosting and the filling still had the pumpkin taster without actually adding the pumpkin. In fact, if I had added the pumpkin I think it would have been to much. I did put a little filling on top though for presentation. This cake still turned out well and was delicious and I received compliments from family and friends. I would make this again, and would purposely mess up the recipe again because it turned out so good!
posted:
10/22/2012
I made this cake for an office birthday and I wanted something seasonal. It was so easy to make and tasted excellent, not to sweet and had a wonderful pumpkin flavor. It was gone in fifteen minutes and I've had requests to make it again!
posted:
10/22/2012
Came out just like the photo. I used more than 1/4 cup pecans though, and I toasted them first. Delicious.
posted:
10/18/2012
the cake's flavor is great, but the receipe has several flaws. First, if you make it in the 9" pan as directed, it is only about 1/2 in high and you could not split it in two no matter how clever you are. Secondly, the filling was a gooey mess and even by adding more confectionary sugar, I could not get it speadable. I'm an excellent cook and followed the directions carefully.
posted:
10/12/2012
I am not a great baker, and made off like a pro with this recipe. It was insanely delicious and got rave compliments. Unfortunately set the bar too high from the family, and I can't duplicate my success elsewhere. I always go abck to this one to impress. It is beautiful, delicious, and best of all, super easy!
posted:
10/9/2012
My friend calls this cake "Jesus cake" She said that if Jesus made a cake it would taste like this! Easy and delicious!! Have made it several times!!
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