This luscious 4-layer pumpkin cake is one of our favorite desserts for the holiday season. It makes a beautiful presentation with layers of pumpkin cake and pumpkin cream. Get this holiday entertaining dessert recipe here.
I’m sharing the recipe for this 4-layer Pumpkin Cake with pumpkin cream frosting just in time for the holidays. I love to make this for Thanksgiving and Christmas. There are usually so many pies on the menu, it’s a good idea to change it up and make a cake.
This one has all the flavors of the season and you’re going to want to devour it. Adding toffee bits to the top gives an extra indulgent crunch that you don’t want to miss.
Make this pumpkin layer cake with pumpkin cream your go-to Thanksgiving dessert!
Make this 4-layer pumpkin cake part of your dessert table and you won’t be sorry. Add it to your pie bar for holiday entertaining for an extra option. You’ll get the traditional pumpkin flavor but with the texture of cake.
For another twist on a traditional pie, try my pecan pie trifle recipe here.
4-Layer Pumpkin Cake
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin; use 1 cup for cake & remaining for frosting below
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 teaspoon pumpkin pie spice, divided
Pumpkin Cream Frosting:
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1 cup powdered sugar
- remaining pumpkin from cake recipe
- 1/2 teaspoon pumpkin pie spice
- 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 pumpkin pie 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 fold in whipped topping. 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.