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Luscious Four-Layer Pumpkin Cake

 Luscious Four-Layer Pumpkin Cake
Recipe provided by Philadelphia® Cream Cheese
16 Servings1 hr 30 min


  • 1 package yellow cake mix (regular size)
  • 1 can (15 ounces) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 eggs
  • 1-1/2 teaspoons pumpkin pie spice, divided
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 ounces) COOL WHIP® Whipped Topping, thawed
  • 1/4 cup caramel ice cream topping
  • 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,

2 of 2

Luscious Four-Layer Pumpkin Cake (continued)

Directions (continued)

  • 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.
SUBSTITUTE: Omit caramel sauce. Microwave 10 KRAFT caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels being to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Nutritional Facts: 1 serving equals 350 calories, 18 g fat (7 g saturated fat), 65 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.