Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake

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"You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor."
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1 h 42 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Ready In

  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.


  • 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.


  1. 20 Ratings

Most helpful positive review

This is an excellent recipe and so simple to make. It will not impress you if you eat it immediately after baking. Let it sit in the frig overnight and it gets better everyday. Great to make ...

Most helpful critical review

We didn't like this at all. Followed recipe exactly and was very disappointed. It looked beautiful but there are much tastier things to spend calories on!

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Least positive

This is an excellent recipe and so simple to make. It will not impress you if you eat it immediately after baking. Let it sit in the frig overnight and it gets better everyday. Great to make ...

I make this every Thanksgiving instead of pumpkin pie since I discovered this recipe several years ago. I was surprised to find something my family and I would love in the free Kraft recipe book...

I make this almost every Thanksgiving. My husband took it to his potluck at work a few years ago and everyone wanted the recipe! They were so impressed! I will definitely be making this for his ...

I was very excited to finally find this recipe on the website. My original recipe was called "Pumpkin Torte". I have made it several times for different occasions. People could not believe that ...

This cake is delicious and very moist. I don't care for nuts, so I just ended up frosting the whole cake. I love the frosting too, since it is not too sweet thanks to the Cool Whip. It wasn't...

Excellent cake! It truly is luscious. I made this for a Christmas Eve dinner at a relatives house this year and it was a hit. No changes needed, perfect as is.

Big hit with my father!

This was very good and easy! I am not much of a baker and this was a big hit. added chopped walnuts instead as well as adding them to the batter itself.

I made this cake for a few holiday parties and it was a big hit.

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