“Luscious 4 layer pumpkin cake that is worth the time needed.”
READY IN:
1hr 20mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 1 (398 ml) can pumpkin, divided
  • 12 cup milk
  • 13 cup vegetable oil
  • 4 large eggs
  • 1 12 teaspoons pumpkin pie spice, divided
  • 1 (250 g) package cream cheese (softened)
  • 1 cup icing sugar
  • 3 cups whipped topping, thawed
  • 12 cup caramel topping
  • 12 cup pecans (chopped, toasted)

Directions

  1. Preheat oven to 350°F
  2. Grease and flour 2 9" round cake pans.
  3. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoons spice in large bowl and beat at medium speed with electric mixer until well blended. Pour into pans.
  4. Bake 28-30 minutes or until done.
  5. Cool 10 minutes then remove from pans. Cool completely.
  6. Beat cream cheese until creamy.
  7. Add sugar, remaining pumpkin and 1/2 tsp spice. Mix well.
  8. Stir in whipped topping.
  9. Cut each cooled cake in half with a serrated knife.
  10. Put on serving plate.
  11. Spread cream cheese filling between layers. Do not do top of cake.
  12. Drizzle with caramel topping just before serving.
  13. Sprinkle pecans on top.
  14. Store leftover cake in refrigerator.

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