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Luscious Four-Layer Pumpkin Cake
- Prep Time -
- Cook Time -
- Serves 16
Recipe Provided By: Kraftfoods.com
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1. 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
Nutrition Info
Per Serving
- Calories: 361 kcal
- Carbohydrates: 43 g
- Dietary Fiber: 1 g
- Fat: 19 g
- Protein: 5 g
- Sugars: 39 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- 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.
- 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.
Yield: 16 servings
3. Still Hungry?
You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor.
Notes:
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.
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snoopymccormick - October 29, 2007 04:58:09 AM PSTThat\'s what his aunt said after the first time I made it for Thanksgiving dinner a few years ago.... so now I am asked to bring it EVERY YEAR!! It\'s just wonderful. And SO easy to make.
We also celebrate my bday on Thanksgiving (yep I was born ON Thanksgiving and it changes every year but we still celebrate it ON Thanksgiving) so I couldn\'t ask for a better birthday cake then this one.... and when my bday isn\'t ON Thanksgiving I end up with 2
\'cakes" those years. LOL.
I just love the PECANS.... (my regular bday "cake" is usually a pecan pie) and I love how the pecans and caramel go so good with the pumpkin....
ABSOLUTE YUM!!!!2 of 2 found this review helpful.
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Delicious substitution for pumpkin pie
sapphiregirl - November 24, 2008 12:03:33 PM PSTThis recipe was fairly easy to make. My boyfriend loved it and he is not too big of a fan on pumpkin cake, (he likes pumpkin pie). I brought it to the office and it was a big hit. My mother liked it so much, I am now making it for Thanksgiving. If you have one, use a stand mixer to mix the ingredients it is better than using a hand mixer the hand mixer does not do too well with mixing in the pumpkin, found some chunks in the cake. Also, I think next time I will frost the top of the cake with whipped cream instead of carmel and pecans, didn\'t seem to go with the pumpkin. Still turned out great though.
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