Luscious Four Layer Pumpkin Cake

There is a reason this is called a luscious four layer pumpkin cake! The cream cheese / whipped cream frosting is perfect between the layers, topped with the caramel sauce - yum!

Luscious Four Layer Pumpkin Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package yellow cake mix, regular size

  • 1

    (15 ounce) can pumpkin, divided

  • ½

    cup milk

  • cup oil

  • 4

    eggs

  • teaspoons pumpkin pie spice, divided

  • 1

    (8 ounce) package PHILADELPHIA® Cream Cheese, softened

  • 1

    cup powdered sugar

  • 1

    (8 ounce) tub COOL WHIP® Whipped Topping, thawed

  • ¼

    cup caramel ice cream topping

  • ¼

    cup chopped PLANTERS® Pecans

Directions

Preheat oven to 350°F. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. Bake 28 to 30 minutes 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers. Yield: 16 servings.


Nutrition

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