This Four-layer pumpkin cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans.
This moist, delicious cake would make a fabulous dessert for your Thanksgiving menu or bake it for a fall event or Halloween party. Make the cake ahead of time and freeze the layers—just see the tips below the recipe.
This Pumpkin Layer Cake is soft, moist and delicious! It’s also covered with a light whipped cinnamon cream cheese frosting! This classic cake is the perfect way to kick off pumpkin season here on the blog!
Tip 1: Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2: Special Extra
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Tip 3: How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Tip 4: Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted and sauce is well blended. Drizzle over cake just before serving; top with nuts.
Tip 5: How to Store
Keep prepared dessert refrigerated.
To Make this Recipe You’Il Need the following ingredients:
PLEASE, USE THE NEXT PAGE BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.