Luscious Four-Layer Pumpkin Cake

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video 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

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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.

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rachelfiraben

posted:8/22/2009

I made this cake for my family and they enjoyed it very much. They would not stop talking about it. I did sprinkle a little cinnamon on the top to make it more festive.

fionababe

posted:8/20/2009

My most favorite Autumn dessert!!!

HotmamaRee

posted:8/15/2009

I made this cake several times for my family & special occasions. I even used fresh pumpkin & just added a little more spices & a touch of nutmeg.

jenny3t

posted:8/10/2009

I LOVE this recipe...I make it every year for Thanksgiving....soooooo good. It does take some time but it is worth it!

a cook

posted:8/10/2009

This is one AWESOME cake....i could make this at least 10 times in a row and not get tired of it...SOOO GOOD

mariknouse

posted:7/30/2009

Instead of baking 2 cakes and cutting them in half, i just halved the batter and made 4 layers. It made it a lot easier

jeanettebell

posted:7/29/2009

I LOVE this cake! I've made it 3 times! I did (as I always do) change the recipe a little. Since I had so much of the filling, I used it as icing as well and covered the entire cake! When cutting your cake horizontally, I reccomend using a bread knife if you have one, it makes it a lot easier. Go for it!

brandyrose777

posted:7/23/2009

it was amazing!!! huge hit at our thanksgiving dinner....

badaz1

posted:7/10/2009

It was delicious. even though it was a lot of work.

goodcooker402

posted:6/22/2009

This cake looked better than it tasted. Everyone oohed and ahhed over it but I had a lot left over and had to throw it away. It wasn't very flavorful...I was disappointed because I love pumpkin desserts.