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4-Layer Pumpkin Cake That Will Replace Your Pumpkin Pie

This article is written by a student writer from the Spoon University at Duke chapter.

I’ve never been a fan of pumpkin pie, but a few years ago, my mom tried out a pumpkin cake recipe for Thanksgiving. Since then, we’ve made it every year for both Thanksgiving and Christmas. Looking for a new take on a classic dessert? Give this recipe a try and kick the pumpkin pie to the curb.

4-Layer Pumpkin Cake

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesTotal time:1 hour 10 minutesServings:16 servings

Ingredients

Instructions

  1. Preheat the oven to 350ºF.

  2. Photo by Emily Waples

    Combine cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon pumpkin pie spice in a large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.

  3. Photo by Emily Waples

    Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 30 minutes.

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    Beat cream cheese in a medium bowl until smooth. Add sugar, remaining pumpkin and pumpkin pie spice. Mix well. Gently stir in softened cool whip topping.

  5. Photo by Emily Waples

    Remove cakes from pans. Using a serrated knife, cut each cake layer horizontally in half.

  6. Photo by Emily Waples

    Stack cake layers on serving plate, spreading the frosting between the layers (do not frost the top layer). Serve with caramel, pecans, ice cream, etc. as desired. Refrigerate leftovers.

  7. Photo by Emily Waples

    Enjoy!

Born and raised in the Midwest, Emily has both loved and been baffled by southern food since moving to North Carolina. While okra and chicken with waffles are surprisingly delicious, her heart will forever belong to frozen custard. And, true to her Wisconsin heritage, she continues to call water fountains "bubblers."