Comida Kraft
Recipe Box

Luscious Four-Layer Pumpkin Cake

No referer *
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

16 servings

First pie, now this: A jaw-dropping pumpkin 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 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.

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.

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

Luscious Four-Layer Pumpkin Cake is rated 4.894736842105263 out of 5 by 57.
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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 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 I absolutely LOVE this recipe. I absolutely LOVE this recipe. It's an easy recipe that has a WOW affect when it is done. It looks like it would be a heavy dessert but it really is pretty light. A great any season recipe. the only thing that would make this better is to drizzle a little chocolate syrup over the top with the caramel sauce. : )
Date published: 2012-10-30
Rated 5 out of 5 by from I'm not a big pumpkin pie fan, so this offered a nice alternative. I'm not a big pumpkin pie fan, so this offered a nice alternative. I didn't add the nuts on top (not much of a nut fan either) and I added a bit more pumpkin pie spice than the recipe called for because I prefer the spice flavor a bit stronger, but I got no complaints from anyone. Everyone said it was very delicious, and it disappeared quickly. I will definitely be making it again.
Date published: 2012-12-11
Rated 5 out of 5 by from This cake was very easy to make. This cake was very easy to make. I froze the cooled cakes for 30 minutes and they sliced beautifully! I made it entirely the night before for Thanksgiving. It looked gorgeous! Of course, the caramel soaked into the cake, making it less attractive and a little soggy. Wait and pour the caramel on shortly before serving. All in all, it is a light refreshing dessert.
Date published: 2012-11-23
Rated 5 out of 5 by from Love this cake! Love this cake! I've made it twice.It's a huge hit. I have square not round pans, and use walnuts not pecans, and skip the caramel drizzle, I put a last dollop of the frosting on top like a "medallion", sprinkle with chopped walnuts and top with a dusting of powdered sugar. ( I also put chopped walnuts between the layers on top of frosting). Very good Very pretty.
Date published: 2011-11-24
Rated 5 out of 5 by from This is my youngest sons favorite cake ever. 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.
Date published: 2014-04-03
Rated 5 out of 5 by from This is one delicious cake. This is one delicious cake. I made it for a friend's famly to enjoy and they loved it. It turned out picture perfect! I made it for my brother's birthday dinner using the fat-free Cool-Whip and low fat cream cheese and it did not hold its shape. It ran, but they ate it anyway.:) I will only use the regular from now on.
Date published: 2012-11-20
  • 2016-07-22T10:01CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_6, tr_51
  • loc_en_US, sid_65930, PRD, sort_relevancy
  • clientName_khcrm

K:44757v1 :65930

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