SMART-CHOICE LUSCIOUS FOUR-LAYER PUMPKIN CAKE
How do we make our famous Luscious Four-Layer Pumpkin Cake a Smarter Choice? With Neufchatel cheese and COOL WHIP Lite, that's how.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
4-LAYER PUMPKIN CAKE WITH PUMPKIN CREAM RECIPE
A luscious layer cake with fall spices and creamy pumpkin cream. Serve this dessert for Thanksgiving or a fall dinner party.
Provided by Celebrations At Home
Categories sweets
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F.
- BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round baking pans.
- BAKE for 28 to 30 min. or until toothpick inserted in centers comes out clean.
- Cool in pans for 10 min. Remove cake from pans onto wire rack and cool completely.
- BEAT cream cheese in medium bowl with mixer until creamy.
- Add sugar, remaining pumpkin, and spice; mix well.
- Gently fold in whipped topping.
- Cut each cake layer horizontally in half with serrated knife.
- Build the cake stack on a serving plate, spreading cream cheese filling between layers, and on top.
- Refrigerate for a couple of hours before serving.
- Drizzle with caramel topping just before serving and sprinkle the top with toffee bits.
- Refrigerate leftovers.
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Make and share this Luscious Four-Layer Pumpkin Cake recipe from Food.com.
Provided by Boyz 5
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.8, Fat 29.3, SaturatedFat 12.6, Cholesterol 114.6, Sodium 307.1, Carbohydrate 38.9, Fiber 0.8, Sugar 21.6, Protein 5.6
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