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

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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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.

POOHBEAR1027

posted:

10/29/2013

I try to reduce sugar and fat.I used s/f cake mix,cool whip,and caramel.I omitted the oil,used egg whites,f/f cream cheese,and f/f milk.I substituted with sweet potatoes.No one could tell it was healthier.They loved it!

MoJo2006

posted:

4/9/2013

I made this for Thanksgiving a couple of years ago and there were no left overs, it was gone within the hour! So good!! This is always a requested dessert for the holiday season.

pam.erickson

posted:

2/7/2013

YUM!