This Four-layer pumpkin cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans.
This moist, delicious cake would make a fabulous dessert for your Thanksgiving menu or bake it for a fall event or Halloween party. Make the cake ahead of time and freeze the layers—just see the tips below the recipe.
Tip 1: Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2: Special Extra
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Tip 3: How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on a serving plate. Make 2-inch horizontal cut around the side of the cake, using a long serrated knife. Cut all the way through the cake layer to make 2 layers. Remove the top layer by sliding it onto the 9-inch round cardboard circle. Frost cake layer on a plate with 1/3 of the COOL WHIP mixture. Slide top half of the split cake layer from cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on the plate using the cardboard circle.
Tip 4: Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted and sauce is well blended. Drizzle over cake just before serving; top with nuts.
Tip 5: How to Store
Keep prepared dessert refrigerated.
To Make this Recipe You’Il Need the following ingredients:
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