Luscious Four-Layer Pumpkin Cake

4.8
(1647) 1501 Reviews
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 65mg
Sodium 300mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 31g
Protein 5g
   
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tmsisso | Wed, Dec 24 2014 2:58 PM

    Beautiful cake and not too sweet. I've made this several times. I generally increase the pumpkin spice in the cake. I prefer to used two cake mixes rather than 1/2 the 9" cakes. Makes it easier and it serves more people.

  • Horseslave | Wed, Nov 5 2008 12:48 PM

    All time favorite, and really 'wows' my dinner guests.

  • mamawpeanut | Wed, Nov 7 2007 2:28 PM

    Scrumptious! My family couldn't believe that I made this. (Well my brother couldn't). It is as good as it looks. I made this about 6 years ago and I get requests to make it all the time.

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