Name: Luscious Four-Layer Pumpkin Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 16 servings
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 pecans

1,400 Review(s)

1 Hr(s) 30 Min(s) (incl. cooling)

20 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

Make the ultimate fall cake with our Luscious Four-Layer Pumpkin Cake recipe. Caramel, cream cheese, pecans, and pumpkin come together in this beautiful four-layer pumpkin cake. Your guests will be raving about your baking skills for years after you serve them this cake!

What You Need

Select All

16 servings

Original recipe yields 16 servings

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 pecans

Let's Make It

Heat oven to 350°F.

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.

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.

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.

Kitchen Tips

Tip 1

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Tip 2

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 3

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.

Tip 4

How to Store

Keep prepared dessert refrigerated.

Nutrition

Calories

320

Calories From Fat

% Daily Value*

Total Fat 16g

21%

Saturated Fat 7g

35%

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 290mg

13%

Total Carbohydrates 41g

15%

Dietary Fiber 2g

Sugars 26g

52%

Protein 4g

Vitamin A

90%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* 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.