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Luscious Four-Layer Pumpkin Cake
Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake

351 Review(s)
Cook Minutes 1 Hr 50 Min
Prep : 20 Min Cook: 1 Hr 30 Min
You're sure to win rave reviews when you serve this spectacular pumpkin cake.
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What do I need ?
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 can (14 fl oz/398 mL) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
3 cups thawed Cool Whip Whipped Topping
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Grease and flour 2 (9-inch) round pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
Step 3
Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Step 4
Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
Step 5
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 cake with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
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Substitute
If you don't have pumpkin pie spice, you can easily make your own by mixing 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves.
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How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake using long serrated knife. Cut all of the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place remaining unsplit cake layer on cutting board. Cut into 2 layers as done for first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
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Variation
Prepare using skim milk, Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
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Size Wise
This is an indulgent dessert for special occasions. Watch your serving size.
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Variation
Omit caramel topping. 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 nuts.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
390
Calories From Fat
0
% Daily Value
Total fat 20 g
31 %
Saturated fat 7 g
35 %
Cholesterol 65 mg
Sodium 340 mg
14 %
Total carbohydrate 48 g
16 %
Dietary fibre 2 g
8 %
Sugars 31 g
Protein 5 g
Vitamin A
50 %
Vitamin C
2 %
Calcium
8 %
Iron
8 %
Servings
Makes 16 servings, 1 piece (97 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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