Four Layer Pumpkin Cake
This four layer pumpkin cake recipe is loaded with pumpkin, caramel, cream cheese and pecans to make a delicious cake.
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 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 the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Four Layer Pumpkin Cake
Ingredients
- 1 pkg. 2-layer size yellow cake mix
- 1 can 15 oz. pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice divided
- 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub 8 oz. COOL WHIP Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped PLANTERS Pecans
Instructions
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Heat oven to 350°F.
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Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
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Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
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Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Recipe Notes
Recipe courtesy and reprinted with permission of Kraft Recipes
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