Four Layer Pumpkin Cake with Cream Cheese Frosting 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
INGREDIENTS
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Chinese five-spice powder*
- 1/2 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (packed) golden brown sugar
- 3 large eggs, room temperature
- 1 (15-ounce can) pure pumpkin
- 1/3 cup whole milk
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 (8-ounce packages) cream cheese, room temperature
- 1 Tbs finely grated orange peel
- 1/4 cup orange juice
- 3 cups powdered sugar, sifted
- Chopped walnuts or walnut halves, toasted
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INSTRUCTIONS:
For cake:
1 ) Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.
2 ) Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
3 ) Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.
4 ) Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.
5 ) DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
For frosting:
1 ) Using an electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
2 ) Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.
3 ) Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).
4 ) DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
5 ) Decorate the cake with walnuts and serve.
Tips For Better Results:
1 ) Variation: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped.
Topping Tips:
2 ) Special Extra: Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
3 ) How to Slice and Stack Cake Layers Place 1 of the cooled cake layers on serving plate. Make a 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 the 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 the process of transferring cake layers to stacked cake layers on the plate using the cardboard circle.
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.
5 ) How to Store: Keep prepared dessert refrigerated.
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