Four Layer Pumpkin Cake


1 pkg. yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c. milk
1/3 c. vegetable oil
4 large eggs
1 1/2 t. pumpkin pie spice, divided


1 pkg. cream cheese (8 oz.)
1 c. powdered sugar
1 tub Cool Whip, thawed (8 oz.)
1/4 c. caramel topping


Preheat oven to 350 degrees. Grease and flour 2 (9 in.) round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 t. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 t. pumpkin pie spice; mix well. Stir in whipped topping.

Remove cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate. spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping. Store in refrigerator.

By Robin


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
Pumpkin Cake and Fall Decorations
Pumpkin Cake Recipes
Food and Recipes Recipes Holidays Thanksgiving DessertsNovember 18, 2004
Strawberry Layer Cake
Making a Layer Cake
Pumpkin Custard
Pumpkin Custard Recipes
Pumpkin Dump Cake
Pumpkin Dump Cake Recipes
Freezing Pumplin Pies
Freezing Pumpkin Pies
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 20, 2016 at 3:12:04 PM on in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!