Ingredients for Pumpkin Cake 4 Layer
- Yellow Cake Mix
- Pumpkin
- Milk
- Vegetable Oil
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- Cream Cheese
- Icing Sugar
- Whipped Topping
- Caramel Topping
- Pecans
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How to Make Pumpkin Cake 4 Layer
- Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, beat together sugar and oil until light and fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare your favorite cream cheese frosting (recipe not included, but many are readily available online!).
- Once cakes are completely cool, frost the top of the first layer with a generous amount of frosting. Top with the second layer and repeat until all layers are stacked.
- Frost the entire cake with the remaining frosting, and decorate as desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
144g
Fat
55g
Carbs
22g
