Luscious Four-Layer Pumpkin Cake

This is a family favorite and we have it almost every Thanksgiving for the past few years. It has been requested this year for Christmas as well. I have also tried out making them in cupcake pans for individual servings and they turned out great.

Luscious Four-Layer Pumpkin Cake (link to the original post)

Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake


For cake:

  • 1 package yellow cake mix
  • 1-15 ounce can pumpkin, divided (use 1 cup canned pumpkin for the cake, the remainder will be for the filling)
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 eggs
  • 1 teaspoon pumpkin pie spice

For filling:

  • 1/2 teaspoon pumpkin pie spice
  • 1 8-ounce package cream cheese, softened
  • 1 cup powdered sugar
  • 1 8-ounce tub Cool Whip, thawed

For topping:


For cake:

Heat oven to 350.

Beat all cake ingredients together in a large bowl with mixer until well blended. Pour into two greased and floured 9 inch round cake pans.

Bake for 28 to 30 minutes or until a toothpick comes out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks; cool completely.

For filling:

Beat cream cheese in mixer bowl until creamy, add sugar, remaining pumpkin, and spice; mix well.

Gently stir in Cool Whip.

Cake Assembly:

Slice each cake layer horizontally in half with serrated knife; stack on a serving plate, spreading cream cheese filling between layers.

Do not frost the top layer.

Drizzle with caramel topping just before serving; top with nuts, if desired.

Refrigerate any leftovers.

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