Four Layer Pumpkin Cake with Cream Cheese Frosting

Kitchen Tips

Tip 1: Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Tip 2: Special Extra
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

Tip 3: How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Tip 4: Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted and sauce is well blended. Drizzle over cake just before serving; top with nuts.

Tip 5: How to Store
Keep prepared dessert refrigerated.

To Make this Recipe You’Il Need the following ingredients:


3 cups all purpose flour2 tsp baking powder1 tsp baking soda1 tsp Chinese five-spice powder*1/2 tsp fine sea salt1 cup (2 sticks) unsalted butter, room temperature2 cups (packed) golden brown sugar3 large eggs, room temperature1 (15-ounce can) pure pumpkin1/3 cup whole milk1 cup (2 sticks) unsalted butter, room temperature2 1/2 (8-ounce packages) cream cheese, room temperature1 Tbs finely grated orange peel1/4 cup orange juice3 cups powdered sugar, siftedChopped walnuts or walnut halves, toasted


For cake:Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.For frosting:Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin).DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.Decorate cake with walnuts and serve.Servings: 16


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