Luscious Four-Layer Pumpkin Cake - Kraft Recipes Top
Comida Kraft
Recipe Box
Shopping Lists My Account Sign Out
Ingredients
Make It
Reviews Meet our Tastemakers

Luscious Four-Layer Pumpkin Cake

Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

16 servings

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until 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 COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Special Equipment Needed

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

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 and sauce is well blended. Drizzle over cake just before serving; top with nuts.

How to Store

Keep prepared dessert refrigerated.

Related Video Tips

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
Total fat 16g
Saturated fat 7g
Cholesterol 65mg
Sodium 290mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 28g
Protein 5g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 10 %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

Rated 5 out of 5 by from Whoever is looking at this recipe and its reviews----STOP STARING AT THE COMPUTER AND GO MAKE THIS... Whoever is looking at this recipe and its reviews----STOP STARING AT THE COMPUTER AND GO MAKE THIS CAKE right now!!! It is out of this world, insanely delicious!! The cake tastes doubly delicious when it is served COLD! So make it the night before and let it set up in the fridge overnight and then eat it and you will not believe how amazing this cake is! --I was afraid that keeping it in the fridge would dry it out but the complete opposite is what happened---keeping it in the fridge is the way to go!! This cake eaten the next day= heaven on a plate because the caramel topping is able to soak through all the layers...pinch me please!
Date published: 2012-11-18
Rated 5 out of 5 by from I love this cake! I love this cake!! I made it this year for something different. There isn't a pumpkin desert I don't love but this one is wonderful. It is super easy, made with mostly ingredients you already have, and it's quick. The most time consuming thing is letting the cake cook before cutting and filling it. I had a hard time stopping myself from eating the filling while I was stacking it, lol. The pecans add the perfect compliment to the whole thing. I thought they were going to be a little out of place, flavor and texture wise, but they were just what this cake needed to put it over the top. I highly recomend this cake. My husband, who doesn't like cake, eat more of this than I did!
Date published: 2008-12-02
Rated 5 out of 5 by from I made this recipe for about 80 + people at my work for the November birthdays. I made this recipe for about 80 + people at my work for the November birthdays. I made it as a very large sheet cake, and it turned out absolutely wonderful. I did do some modifications to make such a large cake. I added Cream Cheese frosting to the sides of the cake and frosted the top with some of the pumpkin filling (to give it a two tone color), then I piped a little cream cheese frosting on the edges to give it a nice professional appearance. Then I added additional caramel topping (because I love caramel). All I can say is “Yum, this is now one of my favorite cakes and I really don’t like cake that much.” I have never seen a cake go as fast as this one did, at my work. Even people that do not like pumpkin or pumpkin pie like this cake.
Date published: 2005-11-30
Rated 4 out of 5 by from This recipe turned out fairly well. This recipe turned out fairly well. I actually misread the recipe and put the whole can of pumpkin in the cake batter, but the cake still turned out delicious. Because I did this, I had no pumpkin to put in the filling but added some cinnamon, clove, ginger, and nutmeg to the frosting and the filling still had the pumpkin taster without actually adding the pumpkin. In fact, if I had added the pumpkin I think it would have been to much. I did put a little filling on top though for presentation. This cake still turned out well and was delicious and I received compliments from family and friends. I would make this again, and would purposely mess up the recipe again because it turned out so good!
Date published: 2012-10-29
Rated 4 out of 5 by from This was yummy but difficult to present. This was yummy but difficult to present. It was yummier the next day after the leftovers sat in the fridge overnight. I served it with vanilla ice cream and I added the caramel sauce to individual servings instead of the whole cake so it wouldn't make the rest of it soggy before it was served. I did it with only three layers since my two unsliced layers were uneven, so I sliced the thick one and left the other as it was. I left off the nuts. It didn't turn out anywhere near as elegant as the picture! All the layers were sliding around and there seemed to be waaay too much filling! But it was tasty nevertheless!
Date published: 2006-11-04
Rated 4 out of 5 by from This was a good cake but I guess I am not a pumpkin person, although my family ate it in only two... This was a good cake but I guess I am not a pumpkin person, although my family ate it in only two days. Since I am not very good at cutting layers for cakes I just made four small layers and I believe it turned out better whereas you might get cracks in your cake otherwise.The filling was good though I might have out a little too much pumpkin which made it taste a little sour. My sister made homemade carmel so I melted it in the microwave and it was so good on top. I would sugest putting chopped nuts on every layer to give it more of a chrunch and more flavor otherwise it was great and my dad loved it! Thanks again!
Date published: 2005-02-22
Rated 4 out of 5 by from I made this in January, and I think it was a little too pumpkin-y for after the holidays, but it was... I made this in January, and I think it was a little too pumpkin-y for after the holidays, but it was very easy to put together for something so beautiful. I have to say though that you should consider making it ahead of time. I was really afraid of how it would hold up once refrigerated, but it held up extremely well, and actually tasted much better the next day (and the day after that!). I think the flavors have a chance to blend (including the caramel sauce), and for some reason it tasted better cold (and I usually prefer warm or room temp desserts). It definitely needs the nuts - I may add more next time. Got lots of rave reviews from my guests, who asked where I got the recipe.
Date published: 2008-03-11
Rated 5 out of 5 by from I am not a caker maker, by any stretch of the imagination. 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!
Date published: 2009-11-29
  • y_2018, m_6, d_17, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_154, tr_1247
  • loc_en_US, sid_65930, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

Explore by Recipe Tag

547700:65930

>