Best 7 4 Layer Pumpkin Cake Recipes

SMART-CHOICE LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat Neufchatel in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, filing each layer with 1/3 of the Neufchatel mixture. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

4 LAYER PUMPKIN CARAMEL PECAN CAKE

Steps:

• 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
• 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
• 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• PREHEAT oven to 350°F.
• Grease and flour two 9-inch round cake pans.
• Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoons of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
• Pour evenly into prepared pans.
• BAKE 28 to 30 minute or until wooden toothpick inserted in centers comes out clean.
• Cool in pans 10 minute Remove from pans to wire racks; cool completely.
• Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoons pumpkin pie spice; mix well. Stir in the whipped topping.
• CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.).
• Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
• Store leftover cake in refrigerator.
• NOTES - How to Slice and Stack Cake Layers:.
• Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the 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 two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2 (9-inch) round cake pans.
• Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
• Pour evenly into prepared pans.
• Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
• Cool completely on wire racks.
• Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
• Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
• Stir in whipped topping.
• Remove cake layers from pans; 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.
• Drizzle with caramel topping and toasted pecans.
• Store in refrigerator.

PUMPKIN LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
• With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
• Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
• Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.

PUMPKIN LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
• Combine sugar, oil, and eggs in a large mixing bowl and mix well.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
• Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
• Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
• Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.