All Recipes

Luscious Four-Layer Pumpkin Cake

Prep

15-30 mins

Total

1 HR 30 MIN

Servings

16 Servings

Ingredients

1 pkg

(2-layer size) yellow cake mix

1 can

(15 oz.) pumpkin, divided

1/2 cup

milk

1/3 cup

oil

4 

eggs

1-1/2 tsp

pumpkin pie spice, divided

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup

powdered sugar

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup

caramel ice cream topping

1/4 cup

chopped pecans

Instructions

Step 1

Heat oven to 350°F.

Step 2

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.

Step 3

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.

Step 4

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, 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 COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

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