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    You are in: Home / Recipes / Luscious Four-Layer Pumpkin Cake Recipe
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    Luscious Four-Layer Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Boyz 5's Note:

    This is a decadent dessert. Found it in KRAFT's "What's Cooking" magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease and flour 2 (9-inch) round cake pans.
    3. 3
      Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
    4. 4
      Pour evenly into prepared pans.
    5. 5
      Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
    6. 6
      Cool completely on wire racks.
    7. 7
      Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
    8. 8
      Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
    9. 9
      Stir in whipped topping.
    10. 10
      Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.
    11. 11
      Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.
    12. 12
      Do not frost the top layer.
    13. 13
      Drizzle with caramel topping and toasted pecans.
    14. 14
      Store in refrigerator.

    Ratings & Reviews:

    • on April 25, 2008

      55

    • on June 13, 2007

      55

      So good! everyone loved it. I used light cream cheese and whipped topping and worked great. Don't add the topping until ready to serve.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2006

      55

      I made this for Thanksgiving dinner last night. Very easy to make, impressive looking and delicious. I was actually coming to post it myself! My family all agreed the was a $7 per slice restaurant quality dessert. I made it exactly as directed except I didn't have Pumpkin Pie Spice, so I used 1 tsp fresh ginger, 1/4 tsp nutmeg, 1/8 tsp each of allspice and cloves and 3/4 tsp of cinnamon. For the caramel topping, I squirted a bunch in the middle, then went over it in a sun ray design which created a great drizzle effect over the sides and topped with pecan pieces.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Luscious Four-Layer Pumpkin Cake

    Serving Size: 1 (131 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 432.7
     
    Calories from Fat 263
    60%
    Total Fat 29.2 g
    45%
    Saturated Fat 12.5 g
    62%
    Cholesterol 114.6 mg
    38%
    Sodium 307.0 mg
    12%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 0.8 g
    3%
    Sugars 21.6 g
    86%
    Protein 5.5 g
    11%

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