Little Cooks In The Kitchen

November 14, 2013

Brilliant Imports – With a Giveaway!

November 18, 2013

Wild About You

November 15, 2013
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So, the other day, I posted this picture on Facebook… and everyone wanted the recipe!

I’m not one to keep a good thing to myself, so for this week’s Wild About feature, I’m sharing one of my all time favorite recipes – Pumpkin Layer Cake with Pumpkin Cream Cheese Frosting.

This recipe is embarrassingly easy, and has never let me down. I made it for two groups of friends this week, and everyone went away happy.

Read on, then run to the store for the ingredients. You will not be disappointed.

For the cake:

1 package yellow cake mix

15 oz. pumpkin, divided

1/2 cup milk

1/3 cup canola oil

4 eggs

1 1/2 teaspoon pumpkin pie spice, divided

1 package cream cheese, softened

1 cup powdered sugar

1 8 oz. tub whipped topping, thawed

caramel topping

Heat oven to 350 degrees. Beat mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice until well blended. Pour into two round 9 in pans. Bake 28-30 minutes. Let cool.

Beat cream cheese until creamy. Add sugar, remaining pumpkin and spice, and continue beating until well mixed. Gently stir in whipped topping.

Cut each cake horizontally, and spread cream cheese mix between each layer and on top of the cake. Drizzle with caramel just before serving. Then swoon with delight each time you take a bite.

Four Layer Pumpkin Cake - such an easy and tasty recipe!Don’t forget to pin this recipe so you can share the goodness with others too! You know you need to share the love with others when the tastyness is this darn good. Or maybe you want to keep it to yourself as your prized secret. 😉


    1. Susan, I actually have a cake layer slicer – it has little legs that stand on the counter, and you adjust the height to where you want your layer to go, then pull toward you. Easy peezy. 🙂

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