Luscious Four-Layer PHILLY Pumpkin Cake

Luscious Four-Layer PHILLY Pumpkin Cake

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"Celebrate and enjoy a serving of this indulgent pumpkin spice cake."
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1 h 50 m servings 370 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 391 mg
  • 16%

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.


  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
  2. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
  3. 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; sprinkle with nuts. Refrigerate leftovers.


  1. 109 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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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...

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...

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...

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 ...

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! ...

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...

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...

Loved this cake. Doubled the recipe as suggested by some, way to much cake. Will only use one cake next time. Everyone loved this! A definite keeper.

My hubbies all time fav!! I'm an accomplished baker and I made this on a whim!! He had no idea it was only semi- homemade, I kinda don't want to tell him how easy it was to make! Put flour on my...

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