LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Explore this Luscious Four-Layer Pumpkin Cake recipe. Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SMART-CHOICE LUSCIOUS FOUR-LAYER PUMPKIN CAKE
How do we make our famous Luscious Four-Layer Pumpkin Cake a Smarter Choice? With Neufchatel cheese and COOL WHIP Lite, that's how.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
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 Neufchatel 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, filing each layer with 1/3 of the Neufchatel mixture. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
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
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
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
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
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.
PUMPKIN PIE LAYER CAKE
This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. A perfect marriage of cake and pie.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
- Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
- Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
- Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
- Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.
LUSCIOUS FOUR-LAYER PHILLY PUMPKIN CAKE
Celebrate and enjoy a serving of this indulgent pumpkin spice cake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 46.5 g, Cholesterol 65.5 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 391.4 mg, Sugar 24.5 g
PUMPKIN LAYER CAKE
Yummy pumpkin spice layer cake.
Provided by Sarah Dipity
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar, oil, and eggs in a large mixing bowl and mix well.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
- Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
- Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
- Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g
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LUSCIOUS FOUR-LAYER PUMPKIN CAKE RECIPE | MYRECIPES
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- 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.
- 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.
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