Zutaten für Luscious Four Layer Pumpkin Cake
- Yellow Cake Mix
- 1 (15 ounce) can pumpkin puree (1 1/2 cups)
- 1 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 8 ounces cream cheese, softened
- Powdered Sugar
- Cool Whip Topping
- Caramel Ice Cream Topping
- 1/4 cup chopped pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Luscious Four Layer Pumpkin Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Luscious Four Layer Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat cake mix, 1 cup pumpkin puree, milk, oil, eggs, and 1 teaspoon pumpkin pie spice with an electric mixer on medium speed until well blended.
- Pour batter evenly into prepared pans.
- Bake for 28-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
- While cakes cool, prepare the cream cheese frosting: In a small bowl, beat softened cream cheese with an electric mixer on medium speed until creamy.
- Add powdered sugar, remaining 1/2 cup pumpkin puree, and remaining 1 teaspoon pumpkin pie spice. Mix well.
- Gently fold in the thawed whipped topping.
- Once cakes are completely cool, use a serrated knife to carefully cut each cake layer horizontally in half, creating four layers per cake.
- Place one cake layer on a serving plate. Frost with one-third of the cream cheese mixture.
- Top with another layer, frost, and repeat with remaining layers until all four layers are stacked.
- Drizzle caramel topping over the finished cake.
- Sprinkle with chopped pecans.
- Refrigerate leftover cake. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
88g
Fat
41g
Carbs
13g
