Luscious Four-Layer Pumpkin Cake Recipe
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Luscious Four-Layer Pumpkin Cake

By: Cool Whip®  
"You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor."

Rating: This weblink has been rated 13 times with an average star rating of 4.4 Read Reviews (10)

Rate/Review | 236 people have saved this

Ready In:
1 Hr 42 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 large eggs
  • 1 1/2 teaspoons pumpkin pie spice, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 cup powdered sugar
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 1/4 cup caramel topping
  • 1/4 cup chopped PLANTERS Pecans

Directions

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  2. Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
  3. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Footnotes

  • Size-Wise
  • Celebrate and enjoy a serving of this indulgent cake on a special occasion.
  • How to Slice and Stack Cake Layers
  • Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.
  • Substitute
  • Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle cake with caramel mixture just before serving; sprinkle with the pecans.
  • Substitute
  • Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 345 | Total Fat: 17.4g | Cholesterol: 70mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2007 by LEA 
This is an excellent recipe and so simple to make. It will not impress you if you eat it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by PYSEAS 
Excellent cake! It truly is luscious. I made this for a Christmas Eve dinner at a relatives... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by Stacy 
Big hit with my father! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by Her Royal Highness 
This was very good and easy! I am not much of a baker and this was a big hit. added chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by lovethislife! 
I make this almost every Thanksgiving. My husband took it to his potluck at work a few years... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2009 by Marcey 
This cake is delicious and very moist. I don't care for nuts, so I just ended up frosting the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Missy 
We didn't like this at all. Followed recipe exactly and was very disappointed. It looked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Kristie 
AWesome! very moist and flavorful! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by Julie Kroschel-Mohrbacher 
Absolutely delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by Blonde Chef 
This cake is absolutely amazing. Just the perfect balance of sweet and spice, and a perfect... MORE

 
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