4-Layer Pumpkin Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Servings: 16
- Advanced Course
Preheat the oven to 350ºF.
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.
Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 30 minutes.
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.
Remove cakes from pans. Using a serrated knife, cut each cake layer horizontally in half.
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.