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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
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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.
posted:
12/1/2009
A great, light tasting, alternative to pumpkin pie!
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.
posted:
11/30/2009
awesome if u havent made this ur missing out..........got to try it u will love it...!
posted:
11/30/2009
I made this for Thanksgiving and it turned out perfect. Everyone enjoyed it and wanted the recipe. It wasn't as bad to make as I thought, I was worried about cutting the cakes in half, but it worked out great. It looked just like the picture. Will make again.
posted:
11/29/2009
I made this for Thanksgiving instead of pie. My husband wasn't sold (he wanted pumpkin pie instead of cake). It's simple to make, had good flavor, and I liked it because it's different. Reminds me of a pumpkin roll. I'll probably make it again.
posted:
11/29/2009
This was amazingly good - everyone loved it sooo much! Will definitely make it again and it will be one of our favorites for Thanksgiving.
posted:
11/29/2009
I made this cake as an extra dessert for Thanksgiving as a 9X13, increased the baking time for about 5 minutes, and it was wonderful!!! Since I did not need so much frosting I decreased the amount of Cool Whip by half. That made the flavor even better. I will make it again next year.
posted:
11/29/2009
I am not a caker maker, by any stretch of the imagination. But the video make making this a piece of cake...literally! It was absolutely fabulous! I made it for both of the Thanksgiving dinners we went to and everyone loved it. It takes just like pumkin pie, but it's creamier and airier. It is deffinately a little better if you can refridgerate it for a few hours before you serve it. I also chose to "ice" it all over instead of just in between layers. And I sprinkled the pecans all over the top instead of just in the middle. This was so perfect! I don't like pie crusts at all, so I don't get to enjoy pumpkin pie. This was the perfect way to enjoy the pumpkin taste with a cake instead of a crust!
posted:
11/28/2009
Absolutely wonderful! Not only a huge hit with everyone (even non-cake people), but it looked exactly like the picture -- picture-perfect as well as light and taste-perfect!
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