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Luscious Four-Layer Pumpkin Cake

10/30/2017

Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake
 
Print
Prep time
20 mins
Cook time
70 mins
Total time
1 hour 30 mins
 
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Author: Kraft
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (15 oz.) pumpkin, divided
  • ½ cup milk
  • ⅓ 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
  • ¼ cup caramel ice cream topping
  • ¼ cup chopped PLANTERS Pecans
Instructions
  1. Heat oven to 350°F.
  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.
  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.
  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.
3.5.3226

 

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