Here’s the 4-layer Pumpkin Cream Cake I made for Thanksgiving. There were already 3 pies on the menu so I decided to change it up and make a cake. I prefer topping it with plain toffee bits, but could only find the chocolate toffee bits so had to use that instead. Either way it’s delicious!
4-Layer Pumpkin Cake
- 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.) Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz.) Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup toffee candy bits
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer 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.
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 cream cheese filling between layers, and on top. Refrigerate for a couple of hours before serving. Drizzle with caramel topping just before serving; top with toffee bits. Refrigerate leftovers.