Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake

Recipe from KRAFT Foods
SERVINGS
16
PREP TIME
20 mins
TOTAL TIME
1 hr 50 mins

Luscious Four-Layer Pumpkin Cake

Recipe from KRAFT Foods
Recipe from KRAFT Foods
Luscious Four-Layer Pumpkin Cake
SERVINGS
16
PREP TIME
20 mins
TOTAL TIME
1 hr 50 mins
Ingredients
    What You Need
    • 1   package (2-layer size) yellow cake mix
    • 1  15  ounce can pumpkin, divided
    • 1/2  cup milk
    • 1/3  cup oil
    • 4   eggs
    • 1 1/2  teaspoons pumpkin pie spice, divided
    • 1  8  ounce PHILADELPHIA Cream Cheese, softened
    • 1   cup powdered sugar
    • 1  8  ounce tub COOL WHIP Whipped Topping, thawed
    • 1/4  cup caramel ice cream topping
    • 1/4  cup chopped PLANTERS Pecans
    Related Video
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    Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

    Directions
    Make It
    1. 
    Heat oven to 350 degrees F.
    2. 
    Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
    3. 
    Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
    Kraft Kitchen Tips
    1. 
    Size-Wise: Celebrate and enjoy a serving of this indulgent cake on a special occasion.
    Kraft Kitchen Tips
    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.
    Kraft Kitchen Tips
    1. 
    Substitute: Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 tablespoon. milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

    nutrition information

    Per Serving: cal. (kcal) 350, Fat, total (g) 18, chol. (mg) 75, sat. fat (g) 7, carb. (g) 43, fiber (g) 1, sugar (g) 31, pro. (g) 5, vit. A (IU) 4373, vit. C (mg) 1, sodium (mg) 300, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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