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Tuesday, November 1, 2011

Pumpkin Layer Cake

What can I say? I am a total sucker for anything made with pumpkin! I made this cake for a thanksgiving dinner a couple of years ago and it turned out so well that i kept meaning to add it to my collection.


1 Box  yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup  oil or unsweetened applesauce- no one  can tell
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup  powdered sugar
1 tub (8 oz.) Whipped cream Topping, thawed
1/4 cup  caramel ice cream topping
1/4 cup barely chopped Pecans

Heat oven to 350°F.
In the bowl of your mixer- beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely or freeze.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Substitute caramel sauce with this
Microwave 10 Kraft Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Image from and recipe Adapted from
Luscious- Four Layer  Pumpkin Cake