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. ( I will post a picture of the larger cake when I make it the next time.)

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


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

1/4 cup caramel ice cream topping

1/4 cup chopped pecans, optional

For cake:

Heat oven to 350.

Beat all cake ingredients together in 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 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 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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