Menu Enter a recipe name, ingredient, keyword...


Luscious Four-Layer Pumpkin Cake


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 pkg. yellow cake mix
  • 1 can (15oz) pumpkin
  • 1/2 c. milk
  • 1/3 c. oil
  • 4 large eggs
  • 1 1/2 t. pumpkin pie spice
  • 1 pkg. (8oz) cream cheese
  • 1 c. 10x sugar
  • 1 (8oz) cool whip
  • 1/4 c. caramel topping
  • 1/4 c. pecans


Servings 8


Step 1

Preheat oven to 350. Grease and flour 2 9-inch round cake pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs and 1 t. pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 28-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 t. pumpkin pie spice; mix well. Stir in whipped topping.

Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. Do not frost top. Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover in refrigerator.


You'll also love

Review this recipe

pumpkin whoopie pies Pumpkin Tiramisu