Luscious Four-Layer Pumpkin Cake

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Total Time
40mins
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

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

5 5

5 5

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.

5 5

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.