4 Layer Pumpkin Cake Recipes

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SMART-CHOICE LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Smart-Choice Luscious Four-Layer Pumpkin Cake image

How do we make our famous Luscious Four-Layer Pumpkin Cake a Smarter Choice? With Neufchatel cheese and COOL WHIP Lite, that's how.

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

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.) PHILADELPHIA Neufchatel Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

Steps:

  • Heat oven to 350°F.
  • 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.
  • 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.
  • Beat Neufchatel 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, filing each layer with 1/3 of the Neufchatel mixture. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Luscious Four-Layer Pumpkin Cake image

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

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

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.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Luscious Four-Layer Pumpkin Cake image

Make and share this Luscious Four-Layer Pumpkin Cake recipe from Food.com.

Provided by Boyz 5

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
1 (398 ml) can pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons pumpkin pie spice, divided
1 (250 g) package cream cheese, softened
1 cup icing sugar
1 (1 liter) container Cool Whip Topping, thawed
1/4 cup caramel topping
1/2 cup toasted pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 2 (9-inch) round cake pans.
  • Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
  • Pour evenly into prepared pans.
  • Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
  • Cool completely on wire racks.
  • Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
  • Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
  • Stir in whipped topping.
  • Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.
  • Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.
  • Do not frost the top layer.
  • Drizzle with caramel topping and toasted pecans.
  • Store in refrigerator.

Nutrition Facts : Calories 432.8, Fat 29.3, SaturatedFat 12.6, Cholesterol 114.6, Sodium 307.1, Carbohydrate 38.9, Fiber 0.8, Sugar 21.6, Protein 5.6

LUSCIOUS FOUR-LAYER PUMPKIN CAKE



Luscious Four-Layer Pumpkin Cake image

Make and share this Luscious Four-Layer Pumpkin Cake recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) box yellow cake mix
1 (15 ounce) can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 teaspoons pumpkin pie spice, divided
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Steps:

  • PREHEAT oven to 350°F.
  • Grease and flour two 9-inch round cake pans.
  • Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoons of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
  • Pour evenly into prepared pans.
  • BAKE 28 to 30 minute or until wooden toothpick inserted in centers comes out clean.
  • Cool in pans 10 minute Remove from pans to wire racks; cool completely.
  • Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoons pumpkin pie spice; mix well. Stir in the whipped topping.
  • CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.).
  • Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
  • Store leftover cake in refrigerator.
  • NOTES - How to Slice and Stack Cake Layers:.
  • Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

Yummy pumpkin spice layer cake.

Provided by Sarah Dipity

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 10

Number Of Ingredients 17

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
  • Combine sugar, oil, and eggs in a large mixing bowl and mix well.
  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
  • Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
  • Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
  • Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g

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