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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:
11/4/2004
I made this for a halloween/fall party with a group of 20/30 something's from church and they loved it! I would definitely wait to add the caramel until it's is ready to be served though. It soaks into the cake if you don't wait. This recipe is perfect for fall!
posted:
11/4/2004
I made this cake for a Halloween feast at work. It was a very big hit. Not only did it taste absolutely delicious, it was beautiful to look at. I will be making this again for family, friends, and special fall events. Thanks for such a great recipe!
posted:
11/3/2004
I made this lovely cake for an October get-together with friends. Everyone could not wait to cut into it because it looked so appetizing. Once it was sliced, it was gone in minutes. Not only does it look good, it tastes devine! Thank you, Kraft foods, for another wonderful recipe.
posted:
11/3/2004
My friends loved this cake, even the ones that insisted they did not eat pumpkin. I think it would be good with the caramel between the layers, too.
posted:
11/3/2004
I made this cake on Halloween for a friend's birthday. It came out fantastic! My cake was finished while only 1/2 of the ice cream cake was touched and another cake went uncut. I got nothing but raves from everyone...even my 3 year old boy.
posted:
11/3/2004
this cake looks devine, i have not made it yet... but i thought of an easier way to split the layers... instead of trying to cut the layer in half, use 4 circle cake tins, or use the 2 that you have twice. (bake the first 2 layers, then while those 2 are cooling, bake the next 2 layers.) just seems easier than trying to split it.
posted:
11/3/2004
I have also used a spice cake mix instead of yellow cake mix. I omitted the pumpkin pie spice in the cake mix but used in the frsoting mix. It was again an excellent cake. I agree with another person that I like putting crushed pecans in the cake mix, also.
posted:
11/1/2004
I made this cake for our church homecoming event. I did not have 9- inch cake pans so I used my 2 8-inch pans and it made the layers much thicker. Therefore the cake was much taller than the picture on the Kraft website. I was really pleased at how it turned out and my husband commented that I should take a picture because it was just so perfect. I did receive a lot of compliments on my cake at our church event, and brought home an empty plate with only crumbs. I will be making this cake again because it was very easy to make and showed really well and it tasted great! I can see it becoming a holiday favorite with my family and friends.
posted:
11/1/2004
Great addition to any Thanksgiving dinner. I also substituted fat free cream cheese and cool whip-no problem it was still a wonderful dessert.
posted:
11/1/2004
It is so good and easy to make.
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