4 Layer Pumpkin Caramel Pecan Cake Recipes

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

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.

PUMPKIN TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

4 LAYER PUMPKIN CARAMEL PECAN CAKE

Steps:

• 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
• 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
• 3. 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 layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

PUMPKIN PECAN LAYER CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
• Beat at medium speed until crumbly; about 2 minutes.
• Divide mixture into 3 equal portions.
• Press each portion into one of three greased and floured 9-inch round cake pans.
• Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
• Beat at medium speed until well mixed.
• Spread 1 3/4 cup batter over crumbs in each pan.
• Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
• Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
• In bowl combine cream cheese, butter, powdered sugar and vanilla.
• Beat at medium speed until light and fluffy.
• On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
• Frost SIDES of cake only with remaining frosting.
• Spread caramel topping over top of cake, drizzling some over the frosted sides.
• Arrange pecan halves in rings on top of cake.
• Store in refrigerator.