RCI-BR.004.0320.001
Luscious Four-layer Pumpkin Cake
Luscious Four-layer Pumpkin Cake Celebrate and enjoy a serving of this indulgent cake on a special occasion.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- pkg. (2-layer size) yellow cake mix1 unit
- (15 oz) pumpkin1 candivided
- ½ cup
- ⅓ cup
- 4 large
- pumpkin pie spice1½ tspdivided
- pkg. (8 oz) Philadelphia cream cheese1 unitsoftened
- 1 cup
- 1 unit
- caramel topping¼ cup
- chopped Planter's pecans¼ cup
Method
1
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
10 minutes
2
Combine the yellow cake mix, 1 can pumpkin (divided—use ¾ cup), milk, oil, eggs, and 1 tsp pumpkin pie spice in a large bowl. Beat on medium speed until well combined, about 2 minutes.
2 minutes
3
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
35 minutes
4
Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.
30 minutes
5
Beat the softened Philadelphia cream cheese and powdered sugar together until smooth and fluffy, about 2 minutes.
2 minutes
6
Fold the thawed Cool Whip whipped topping into the cream cheese mixture until no streaks remain.
2 minutes
7
Stir the remaining ¼ cup pumpkin and remaining ½ tsp pumpkin pie spice into the frosting until evenly combined.
1 minutes
8
Level the cooled cakes if needed using a serrated knife. Place the first cake layer on a serving plate and spread a quarter of the frosting over it.
3 minutes
9
Stack the second cake layer on top and spread another quarter of the frosting over it.
2 minutes
10
Spread the remaining frosting over the top and sides of the assembled cake, creating an even crumb coat.
5 minutes
11
Drizzle the caramel topping over the top of the cake and sprinkle the chopped pecans over the caramel.
2 minutes
12
Refrigerate for at least 30 minutes before serving to allow the frosting to set and flavors to meld.
30 minutes