Desserts

Luscious Four-Layer Pumpkin Cake

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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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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

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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Beatrice K

posted:

4/17/2014

This is one of my all time favorite recipes. The ingredients just sing together!

Raindrops71

posted:

4/3/2014

This is my youngest sons favorite cake ever. Every year for the past 4 years he has reminded me well in advance to make this as his birthday cake. Others rave about it and I always need to have extra printings of the recipe on hand and ready to hand out. Thank you Kraft for helping us making an amazing nontraditional birthday because our tradition.

gowins

posted:

12/20/2013

I have made this recipe on a few special occasions and it has always been a HUGE hit! To make it more diabetic friendly, I use a sugar-free yellow cake mix, sugar-free Cool Whip and sugar-free caramel topping. Every time I take it some where I have had many requests for the recipe. Easy to make and looks very elegant.

gecam

posted:

11/30/2013

AWESOME!

a cook

posted:

11/30/2013

Excellent! My husband doesn't even like pumpkin and he loved this!

ssavoie05

posted:

11/28/2013

Awesome cake - light and not too sweet. Have had the last two Thanksgivings. Everyone loves it, and it disappears pretty quickly!

AMerjil

posted:

11/25/2013

This has seriously got to be one of the best cakes in the world! You have to try it! Hope you enjoy it as much as we all did!

carolachesley

posted:

11/24/2013

I would throw every superaltive I know at this recipe. It is easier, tastier and prettier than the pumpkin roll I always make. I will be making this cake often. I used rhe lower calorie options for all of the ingredients and it was perfect.

tessbrutout

posted:

11/8/2013

I have made this on several occassions and it was a big hit every time. I made it for a couple bake sales and it was the top seller. It is so easy and so very delicious!

a cook

posted:

11/5/2013

I made this for a church group and they loved it. It really was very simple. Instead of pecans on top I used mini M&M's.