Friday, December 2, 2011

Dessert: Luscious Four-Layer Pumpkin Cake

This is truly a luscious pumpkin cake! We started making it many years ago, and I try to make it or have the husband make it every year. The picture I have of it is from 2008. Obviously, we did not fully follow the directions, since we prefer fully iced cakes. This is originally a Kraft recipe.


1 pkg. (2-layer size) yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) cool whip whipped topping
1/4 cup caramel topping
1/2 cup pecans


  1. Preheat oven to 350o.  Grease and flour 2 (9”) round cake pans.  
  2. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.  Pour evenly into prepared pans.  
  3. Bake 20 to 22 min or until toothpick inserted in centers comes out clean.  Cool completely on wire racks.  
  4. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy.  Add powdered sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well.  Stir in whipped topping.  
  5. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.  Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.  Do not frost the top layer.  Drizzle with caramel topping and pecans.  
  6. Store in refrigerator.

Other Details:

  • Original Recipe from Kraft 
  • Prep: 20 minutes
  • Total: 40 minutes (my original recipe said this, but Kraft has since updated it to 1 hour 50 minutes)
  • Makes 16 servings
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