Rating: 4.5 stars 4.6
20 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

You'll get rave reviews when you serve this spectacular layer cake rich with pumpkin pie flavor.

Recipe Summary

additional:
1 hr 42 mins
total:
1 hr 42 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

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  • Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. 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 tsp. 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.

Size-Wise

Celebrate and enjoy a serving of this indulgent cake on a special occasion.

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.

Substitute

Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle cake with caramel mixture just before serving; sprinkle with the pecans.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.

Nutrition Facts

345 calories; protein 4.7g; carbohydrates 43.3g; fat 17.4g; cholesterol 63.6mg; sodium 371.4mg. Full Nutrition
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