4 Layer Pumpkin Cake Food

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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

4 LAYER PUMPKIN DESSERT



4 Layer Pumpkin Dessert image

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Provided by LilPinkieJ

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
1 cup flour
1/2 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 cups whole milk, cold
2 (3 ounce) boxes instant vanilla pudding
1 cup fresh pumpkin
2 teaspoons cinnamon
4 ounces Cool Whip, remainder from 8oz container

Steps:

  • First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
  • Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
  • Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
  • Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

4 LAYER PUMPKIN CARAMEL PECAN CAKE



4 layer Pumpkin caramel pecan cake image

I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)

Provided by mary eckman

Categories     Cakes

Time 2h10m

Number Of Ingredients 11

1 box yellow cake mix
1 can(s) 15 0z pumpkin (divided)
1/2 c milk
1/3 c canola oil
4eggs eggs
1-1/2 tsp pumpkin pie spices divided
1 pkg cream cheese softend
1 c powdered sugar
1tub pkg 8 oz cool whip thawed
1/4 c caramel ice cream topping
1/4 c chopped pecans

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 !

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.

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