Recipe for a pumpkin cake with 4 layers, that is perfect for your next birthday party frosted with caramel and topped with pumpkin cream. This easy dessert is perfect for the fall season and has a yellow cake mix as its foundation.
pumpkin cake dessert
It also makes an impressive centerpiece for Thanksgiving celebrations. This four-layer pumpkin cake with pumpkin cream frosting is the perfect non-traditional dessert for fall events and gatherings, such as parties and harvest festivals. As a departure from the traditional Thanksgiving and Christmas pie table, this is a dish that I like preparing. Cake mix serves as the foundation, and then flavorful ingredients such as canned pumpkin and pumpkin pie spice are added to improve it. In addition to that, the canned pumpkin helps to maintain the moisture level. Both the cake and the pumpkin cream filling are delicious when combined. This exceptionally indulgent dessert with a crunch, which is topped with sugared nuts and caramel drizzle, is not one that you will want to overlook. A recipe for making this particular cake The following is a list of the ingredients required for this easy recipe. The instructions may be found in their entirety on the recipe card that can be downloaded further down. cake batter for yellow cakes. mix. NOT pumpkin pie filling, but canned pumpkin puree instead. Utilize one component for the smooth frosting, and another amount for the cake itself. Oil derived from plants and milk Pumpkin pie with eggs and spices. In a large basin, a mixer should be used to thoroughly incorporate the cake mix, pumpkin, milk, oil, eggs, and pumpkin pie spice. The mixture should then be transferred to a baking dish. After putting the batter into round baking pans that have been greased and dusted, place the pans in the oven and bake for 28 to 30 minutes. Allow the cake to finish cooling in the pans for ten minutes before moving it to a cooling rack to finish the process of cooling. Use four cake pans measuring 6 inches across to create this little 4-layer cake. Cooking should take around 25 minutes. In order to make the pumpkin cream topping, you are going to need the following ingredients. Be sure to let the cream cheese block at room temperature for as long as possible in order for it to become easier to work with. 
pumpkin cake no eggs
sugar granulated pumpkin puree that was left over from the recipe for the cake A container of whipped topping, caramel ice cream topping that has been thawed, or salted caramel ice cream topping. In a bowl of medium size, use a mixer to beat the cream cheese until it is smooth and creamy. After that, thoroughly incorporate the pumpkin, sugar, and spices that are still left in the bowl. It is recommended to gradually fold in whipped cream until the mixture becomes smooth and creamy. On top of each layer of cake, spread an equal amount of the pumpkin cream using an offset spatula. You, on the other hand, will not be covering the sides. You should pour the top with around three to four tablespoons of caramel topping, or as much as you wish, depending on your preference. Baking replacements Bake the two-layer cake for about 28 to 30 minutes after dividing the cake batter evenly between two cake pans measuring 9 inches in diameter. Bake the three-layer cake for about 25 minutes after dividing the batter evenly among three cake pans measuring 8 inches in diameter. Bake the pumpkin torte in two pans measuring 9 inches each to make a cake with four layers. When the cake has cooled completely, cut each of the two layers in half horizontally to get four even pieces of cake. To determine whether or not the cake is done, a toothpick should be placed into the center of the cake at all times. If the cake is flawless, then it is ready to be served. If it is still sticky after another two or three minutes of cooking, it needs more time. Thanksgiving dessert recipe It is a wonderful notion to make a cake as a change of pace given that there are often so many pies accessible. Because it incorporates all of the flavors of the season, this will go down well with your visitors. You might give one of these other fall recipes a try, or you could include it in the dessert table you have planned for Thanksgiving. Try out our Thanksgiving trifle for a less complicated dessert option that yet delivers flavors that are reminiscent of the upcoming holiday. If you're looking for a unique touch on a traditional pie, give this recipe for pecan pie trifle a go. Try your hand at cooking the traditional, uncomplicated pumpkin pie that is a favorite in our household. This classic recipe for pumpkin dump cake is quick and easy to make, and it yields a substantial amount of food that is not difficult to carry. 
pumpkin cake halloween
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin; use 1 cup for cake & remaining amount for frosting below
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 teaspoon pumpkin pie spice, divided
- Pumpkin Cream Frosting
- 1 pkg. (8 oz.) Cream Cheese softened
- cup powdered sugar
- remaining pumpkin from a cake recipe
- 1/2 teaspoon pumpkin pie spice
- 1 tub (8 oz.) Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- Garnish with candied pecans or toffee candy bits
Instructions
- Place in oven and preheat to 350 degrees Fahrenheit.
- Mix cake mix, 1 cup pumpkin, milk, oil, eggs, and pumpkin pie spice in a large bowl. To bake, divide the batter equally between two greased and floured 9-inch round baking pans.
- Bake for 28–30 minutes, or until a toothpick inserted into the centers of the muffins emerges clean.
- Allow it cool in the pans for 10 minutes. Place the cake on a cooling rack after removing it from the pans.
- Cream cheese and milk are well combined in a medium basin.
- Add the sugar to the remaining pumpkin and spices and whisk to incorporate.
- Gently fold in the whipped topping.
- Use a serrated knife to horizontally divide each cake layer in two.
- On a serving tray, spread the cream cheese filling between and on top of the cake layers.
- Place in the refrigerator for at least two hours before serving.
- When serving, drizzle with caramel topping and top with toffee bits.
- Keep leftovers in the refrigerator.
