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

  • Prep Time:20 minutes
  • Cook Time:50 minutes
  • Total Time:70 minutes
  • Servings:16
  • Advanced Course


  • 1 package yellow cake mix
  • 1 can pumpkin puree
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 eggs
  • 1 1/2 teaspoon pumpkin pie spice
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 8 oz cool whip
  • 1/4 cup caramel
  • 1/4 cup pecans
  • Step 1

    Preheat the oven to 350ºF.

  • Step 2

    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.

    Photo by Emily Waples
  • Step 3

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

    Photo by Emily Waples
  • Step 4

    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.

  • Step 5

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

    Photo by Emily Waples
  • Step 6

    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.

    Photo by Emily Waples
  • Step 7


    Photo by Emily Waples