4-Layer Pumpkin Cake

4_layer pumpkin cake

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!

pumpkin layer cake

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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.

 

 

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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. What a lovely cake!!

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