OMG! Four Layer Pumpkin Cake

Super Luscious, Super caramely, Super Pumpkineny!!! I actually made this last year and had to share it! Thanks to Kraft Recipes,,  this will get a few comments from your guests. It calls for yellow cake mix, I used spice cake mix instead.




1 pkg.  (2-layer size) yellow cake mix or SPICE cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup skim  milk
1/3 cup   oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided OR a mix a dash of nutmeg, all spice, cinnamon, and cloves
1 pkg.  (8 oz.)  Cream Cheese, softened OR Neufchatel cheese -lower in fat, its what I use in most recipes calling for cream cheese
1 cup  powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed-I used the FAT FREE whip topping
1/4 cup   caramel ice cream topping–I placed the glass jar in hte microwave until it liquified.
1/4 cup  chopped PLANTERS Pecans

Heat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping, again I placed the jar in the microwave, 30 seconds each time until the caramel looked like liquid,  just before serving; top with nuts. Refrigerate any leftovers, which most likely you wont have any!! 🙂



One thought on “OMG! Four Layer Pumpkin Cake

  1. Pingback: OMG! Four Layer Pumpkin Cake | Elegant Pumpkin Patch

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