KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Luscious Four-Layer Pumpkin Cake

This player is created by Blackwell Team for testing.
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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
11/11/2011
I accidentally put a whole can of pumpkin into the cake the first time I made it and it was amazing. I made it correctly the next time and no one like it as well. I will definitely be increasing the pumpkin this year :)
posted:
11/6/2011
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.
posted:
11/1/2011
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.
posted:
10/23/2011
Delicious and beautiful presentation. Everyone loved it; making it again for a party this weekend.
posted:
10/16/2011
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!
posted:
10/14/2011
cake was amazing. i will be making this again for the holidays. everyone loved it. only change would be to make more icing.
posted:
10/13/2011
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.
posted:
10/4/2011
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.
posted:
9/28/2011
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.
posted:
7/13/2011
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!!!
K:44757v1 :65930
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email