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

Luscious Four-Layer Pumpkin Cake

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Logo
Recipe - Gourmet Garage Corporate
LusciousFour-LayerPumpkinCake.jpg
Luscious Four-Layer Pumpkin Cake
Prep Time20 Minutes
Servings16
Cook Time70 Minutes
Calories310
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
Directions

1. Heat oven to 350°F.

 

2. 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.

 

3. 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.

 

4. 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.

 

Tip 1: 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.

 

Tip 2: 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 and sauce is well blended. Drizzle over cake just before serving; top with nuts.

 

Nutritional Information
  • 7 g Total Fat
  • 7 g Saturated Fat
  • 0 g Trans Fat
  • 65 mg Cholesterol
  • 290 mg Sodium
  • 40 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 28 g Sugars
  • 5 g Protein
20 minutes
Prep Time
70 minutes
Cook Time
16
Servings
310
Calories

Shop Ingredients

Makes 16 servings
1 pkg. (2-layer size) yellow cake mix
Not Available
1 can (15 oz.) pumpkin, divided
Libby's 100% Pure Pumpkin, 15 oz
Libby's 100% Pure Pumpkin, 15 oz
$4.99$0.33/oz
1/2 cup milk
WILLAS WILLA OAT MLK ORIG
WILLAS WILLA OAT MLK ORIG
$8.49$0.27/fl oz
1/3 cup oil
Bowl & Basket Glaze with Balsamic Vinegar of Modena & Fig Flavor, 8.5 fl oz
Bowl & Basket Glaze with Balsamic Vinegar of Modena & Fig Flavor, 8.5 fl oz
$5.99$0.70/fl oz
4 eggs
Eggland's Best Eggs, Large, 12 count
Eggland's Best Eggs, Large, 12 count
$6.49$0.54 each
1 1/2 tsp pumpkin pie spice, divided
Not Available
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Whipped Cream Cheese Spread, 12 oz
Philadelphia Original Whipped Cream Cheese Spread, 12 oz
$10.99$0.92/oz
1 cup powdered sugar
Muscle Milk Genuine Zero Sugar Protein Shake Vanilla Crème Artificially Flavored 14 Fl Oz
Muscle Milk Genuine Zero Sugar Protein Shake Vanilla Crème Artificially Flavored 14 Fl Oz
$3.99$0.28/fl oz
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Cool Whip Original Whipped Topping, 8 oz
Cool Whip Original Whipped Topping, 8 oz
$3.59$0.02/g
1/4 cup caramel ice cream topping
Häagen-Dazs Cookies & Cream Ice Cream, 14 fl oz
Häagen-Dazs Cookies & Cream Ice Cream, 14 fl oz
$7.99$0.57/fl oz
1/4 cup chopped PLANTERS Pecans
Fairway Pecan Halves, 8 oz
Fairway Pecan Halves, 8 oz
$8.99$1.12/oz

Nutritional Information

  • 7 g Total Fat
  • 7 g Saturated Fat
  • 0 g Trans Fat
  • 65 mg Cholesterol
  • 290 mg Sodium
  • 40 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 28 g Sugars
  • 5 g Protein

Directions

1. Heat oven to 350°F.

 

2. 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.

 

3. 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.

 

4. 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.

 

Tip 1: 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.

 

Tip 2: 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 and sauce is well blended. Drizzle over cake just before serving; top with nuts.