Recipe by Philadelphia Cream Cheese
"Celebrate and enjoy a serving of this indulgent pumpkin spice cake."
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
1 (14 ounce) can
1 1/2 teaspoons
pumpkin pie spice, divided
1 (250 g) package
PHILADELPHIA Brick Cream Cheese, softened
thawed COOL WHIP Whipped Topping
caramel ice cream topping
chopped toasted pecans
I made this cake for Thanksgiving last year and everyone requested it again this year. I made 5 cakes for Thanksgiving this year!!! My only suggestions would be to double up on the ingredients when making cake to make a pretty fuller cake, I mix isn't enough. When you double up it comes out sooo much prettier! I also added vanilla to it. But aside from that the cake is perfect as is, try it! You will impress everyone, I promise!
I used this exact recipe for my brother's birthday cake a couple years ago and we didn't care for it. I followed it exactly and it was very pretty but not anything I'd ever make again.
YUM!! Using just once cake mix, the rounds weren't big enough to cut in half, so I just made it a two layer cake, and put more of the filling on top, and then drizzled the caramel syrup all over it. My hubby couldn't get enough of it, even though it's not part of his Weight Watcher's plan! I also made my own pumpkin pie spice, just used cinnamon, cloves, nutmeg and ginger. This recipe is definitely a keeper!
I screwed this recipe up in several places and it still turned out great! I ended up making the yellow cake mix according to the directions (high altitude) on the box and added an entire can of pumpkin to the batter. I baked it in a bundt pan, and it came out perfect. I made the frosting without the pumpkin since I had accidentally used it all in the cake mix - still tasted great. I only made two layers of frosting - one in the middle and one on the top. I poured carmel sauce over the frosting and then topped with chopped pecans. It looked and tasted fabulous! My guests were even taking pictures of it!
I made this cake for the fire fighters at my brother's station. There was not ONE crumb left they loved it so much. All of them said the best part was the frosting. This was a very easy cake to make and I will be making it again tomorrow for Thanksgiving. I did not change anything in the recipe. The only thing I might do different tomorrow is chop up the pecans and sprinkle them on each layer of frosting. The caramel wasn't needed either...it was sweet enough but fun to use for presentation.
I made this recipe for a girls night dinner and it was a HIT! It's very impressing since it's 4 layers and looks fancy- but it's very easy and supper yummy! If you like pumpkin- you MUST try! Next time I think i'll leave the pumpkin out of the filling so the cream cheese flavor is stronger.
I wish I could rate this a 10, this was seriously one of the most amazing cakes I've ever had. My favorite cake otherwise is Carrot, and the texture and taste of the whip cream frosting reminded me of it. It was way good! I only changed one thing, I used 1/3 cup of apple sauce and 1/4 cup oil. (If I recall)....I love adding a lot of apple sauce to my cakes, it always makes it so good.The apple sauce just makes it so much than when using oil. I used Hershey's caramel and drizzled it not only over the top but added more to my own slice. After letting it soak over night in the cake, it had the most richest sweetest taste, it was really to die for. Wouldn't change anything else, it was wonderful!
I did not have any pumpkin spice so in place of the 1 tsp pumpkin spice for the cake part of the recipe, I used 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and 1/4 tsp ginger. The cake turned out delicious! However, one of my two cakes stuck very badly to the pan and could not be salvaged. But I was more careful removing the other one and went ahead and made it by itself (so I had only a 2 layer cake instead of 4) and it actually turned out to be a better size for the occasion anyway. Instead of the cream cheese filling I made a pumpkin spice filling using 1 pkg pumpkin spice instant pudding, 1 cup milk, and 1 1/2 cups whipped cream. It was fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Four-Layer PHILLY Pumpkin Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 170
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This delicious, moist pumpkin spice cake is baked in a sheet pan.
See how to make a rich Black Forest cake in the slow cooker!
See how to make an incredibly easy, entirely essential holiday classic.