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Luscious Four-Layer Pumpkin Cake

Prep time 20 mins
Cook time 1 hr, 10 mins
Yield 16 servings
Frankly, pumpkin, you had us at pie. But this jaw-dropping cake with pecans, caramel and cream cheese seals your place in the baking hall of fame as best ingredient ever.

Ingredients

  • 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 teaspoon 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 PLANTERS Pecans

How to Make It

  1. HEAT oven to 350°F.

    Chocolate Marble Sheet Cake
    Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
  2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

  5.  

  6. VARIATION  Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

  7. 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.

  8. 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. Drizzle over cake just before serving; top with nuts.