Recipe

Luscious Four-layer Pumpkin Cake Recipe


Luscious Four-Layer Pumpkin Cake Recipe
Well here it is almost Thanksgiving so here's another good pumpkin recipe. It's very elegant looking, wish I had a picture of this cake finished, but I neglected to get a picture. Enjoy!

Henrie

 Does this look good? Yeah! / Nope
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Ingredients
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (15 oz.) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 1-1/2 tsp. pumpkin pie spice, divided
  • Filling:
  • 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 topping
  • 1/4 cup chopped PLANTERS Pecans

Directions
  1. PREHEAT oven to 350°F.
  2. Grease and flour 2 (9-inch) round cake pans.
  3. 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.
  4. BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.
  5. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping.
  6. REMOVE cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce and pecans. Store in refrigerator.

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Comments


This looks awesome. wow!!!!


This sounds soooo yummy!! My mouth is watering :)


It does look awesome, thanks Henrie!


OMG, this one sounds fantastic. Way too good to pass up. Will give it a try this weekend. Thanks for another wonderful post.


Looks like I have a new dessert to make for this Thanksgiving! Thanks :)


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