Luscious Four-Layer PHILLY Pumpkin Cake
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Description
Celebrate and enjoy a serving of this indulgent pumpkin spice cake.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (14 ounce) can pumpkin, divided
- ½ cup milk
- ⅓ cup vegetable oil
- 4 eggs
- 1 ½ teaspoons pumpkin pie spice, divided
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping
- ½ cup caramel ice cream topping
- ½ cup 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.
Nutrition Facts
serving: 16 servings
calories: 369.8 kcal
carbohydrates: 46.5 g
protein: 5 g
saturated fat: 6.6 g
cholesterol: 65.5 mg
sodium: 391.4 mg
fiber: 1.5 g
sugar: 24.5 g