Luscious Four-Layer PHILLY Pumpkin Cake Recipe

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Most Helpful Positive Review

Nov 28, 2008

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!

—YCANO

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Most Helpful Critical Review

Feb 09, 2009

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.

—6MOUTHS

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96 Ratings

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Dec 25, 2008

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!

—UTMomof5

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Nov 27, 2008

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!

—Shades of Green

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Nov 25, 2008

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.

—Kathleen

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Jul 22, 2009

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.

—JackieInNJ

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Dec 23, 2008

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!

—Rachel

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Dec 01, 2010

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!

—teentwinkletoes

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Nutrition

Calories
370 kcal
18%

Carbohydrates
46.5 g
15%

Cholesterol
72 mg
24%

Fat
18.9 g
29%

Fiber
1.5 g
6%

Protein
5 g
10%

Sodium
391 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Luscious Four-Layer PHILLY Pumpkin Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 370
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 6.6g 33 %
Cholesterol 72mg 24 %
Sodium 391mg 16 %
** Potassium 130mg 4 %
Total Carbohydrates 46.5g 15 %
Dietary Fiber 1.5g 6 %
Protein 5g 10 %
** Sugars 24.5g
** Vitamin A 79 %
** Vitamin C 2 %
** Calcium 9 %
** Iron 12 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 24 %

* 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.