Luscious Four Layer Pumpkin Cake | Dessert Recipe

Luscious Four Layer Pumpkin Cake

Back to


Luscious Four Layer Pumpkin Cake

Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.

20 Min(s)

prep time

1 Hr(s) 30 Min(s)

total time




  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1 can (15 oz.) pumpkin, divided

  3. 1/2 cup milk

  4. 1/3 cup oil

  5. 4 eggs

  6. 1-1/2 tsp. pumpkin pie spice, divided

  7. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  8. 1 cup powdered sugar

  9. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

  10. 1/4 cup caramel ice cream topping

  11. 1/4 cup chopped pecans


  1. Heat oven to 350°F.
  2. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
  3. Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  4. 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 COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Discover These Dessert Products

Baking Chocolate & Ingredients image

Baking Chocolate & Ingredients

Gelatin, Pudding & No Bakes image

Gelatin, Pudding & No Bakes

Marshmallows image


Whipped Topping image

Whipped Topping