Recipe
Luscious Four-layer Pumpkin Cake Recipe
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Minitindel / All my dishes 1 year ago
This is a beautiful cake from kraft foods ...........luscious is putting it mildly..... my sister made this and it is so yummy ...... hope enjoy it .....
Prep:20m Cook:30m Servings:16
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 Minitindel |
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Fans
- 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.) Cream Cheese, softened
- 1 -cup powdered sugar
- 1- tub (8 oz.) COOL WHIP Whipped Topping, thawed ( i think real whipped cream is in order for this beauty)
- 1/4 -cup caramel ice cream topping
- 1/4 -cup Chopped Pecans
Directions
- HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking 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.
- BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean.
- Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in small 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 cream cheese filling between layers.
- (Do not frost top layer.)
- Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
- Tips .....................
- 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 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.
- Substitute
- Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; sprinkle with pecans.
- Prep time 20 min
- Makes 16 servings
- Bake 30 min
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annieamie 1 year ago said:
This sounds yummy to me! Thanks for posting this recipe! What a great idea for a Thanksgiving dessert!
waterlily 1 year ago said:
It sounds wonderful to me, but I think I would have to use real whipped cream!
lacrenshaw 1 year ago said:
Tink,
This baby gets a five just for appearances! Thanks for posting this beautiful recipe for us. You got my five, as usual!
Lorraine
greekgirrrl 1 year ago said:
OMG!!!!!!!!!!!! What a beautiful cake and it sounds SPLENDIFEROUS!! I'm with water lily though..it will have to be REAL whipped cream. Flagged as beautiful!
annielikestocook 1 year ago said:
WOW!!! Sounds and looks great! Gets a BIG WooHoo 5!
frodo 1 year ago said:
Oh yaaaaaaaaa it gets 5 forks from me,
a 4 layer is awsome
juels 1 year ago said:
Saving this treasure! Sounds sooo goood!!! You get all the flags, and 555!!!
gapeach55 1 year ago said:
This sounds so yummy! Can't wait to try.
rescue_ranger 1 year ago said:
Awesome recipe Tink! Simplistic in concept love the fact that the cake is not over powered with icing and that the beauty of the yellow cake shows through and with the lazy swill of the caramels drizzle …perfect!
5 stars Tink
dutchie326 1 year ago said:
Oh, you got my attention with this one. Yummy!!!
dollhead 1 year ago said:
I agree with rescue ranger......the lazy swirl of caramel drizzle is making my mouth water!
5 forks
angelgirl94 7 months, 3 weeks ago said:
There goes my girlish figure. Oh well,bring on the cake! :)
pinkpasta 1 month ago said:
Oh... Yum!!!
5 forks Tink!
=)