I’ve never been a fan of pumpkin pie, but a few years ago, my mom tried out a pumpkin cake recipe for Thanksgiving. Since then, we’ve made it every year for both Thanksgiving and Christmas. Looking for a new take on a classic dessert? Give this recipe a try and kick the pumpkin pie to the curb.
4-Layer Pumpkin Cake
- Prep Time:20 minutes
- Cook Time:50 minutes
- Total Time:70 minutes
- Servings:16
- Advanced Course
- 1 package yellow cake mix
- 1 can pumpkin puree
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 1/2 teaspoon pumpkin pie spice
- 8 oz cream cheese
- 1 cup powdered sugar
- 8 oz cool whip
- 1/4 cup caramel
- 1/4 cup pecans
Ingredients
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Step 1
Preheat the oven to 350ºF.
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Step 2
Combine cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon pumpkin pie spice in a large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.
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Step 3
Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 30 minutes.
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Step 4
Beat cream cheese in a medium bowl until smooth. Add sugar, remaining pumpkin and pumpkin pie spice. Mix well. Gently stir in softened cool whip topping.
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Step 5
Remove cakes from pans. Using a serrated knife, cut each cake layer horizontally in half.
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Step 6
Stack cake layers on serving plate, spreading the frosting between the layers (do not frost the top layer). Serve with caramel, pecans, ice cream, etc. as desired. Refrigerate leftovers.
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Step 7
Enjoy!