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Luscious Four-Layer Pumpkin Cake


  • 1 (18.25 ounce) box yellow cake mix
  • 1 (15 ounce) can pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 1 1/2 teaspoons pumpkin pie spice, divided
  • 8 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (8 ounce) container Cool Whip, thawed
  • 1/4 cup caramel topping
  • 1/4 cup chopped pecans


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  3. Bake for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean.
  4. Cool completely on wire racks.
  5. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy.
  6. Add confectioners' sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well.
  7. Stir in whipped topping.
  8. Remove cake layers from pans, then 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.
  9. Drizzle with caramel topping and pecans.
  10. Store in refrigerator.

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