CATEGORIES
Dessert

Luscious Four-Layer PHILLY Pumpkin Cake

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Dessert: Luscious Four-Layer PHILLY Pumpkin Cake
Save
Print it
Share
Pin
INGREDIENTS
Servings: 16
yellow cake mix
pumpkin, divided
milk
vegetable oil
eggs
pumpkin pie spice, divided
PHILADELPHIA Brick Cream Cheese, softened
icing sugar
thawed COOL WHIP Whipped Topping
caramel ice cream topping
chopped toasted pecans
DIRECTIONS
  1. Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
  2. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
  3. 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; sprinkle with nuts. Refrigerate leftovers.
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes