Friday, November 7, 2008

4 Layer Pumpkin Cake

Several years ago, while attending a Bible Conference in Lexington, KY, I tasted this recipe for the first time. I immediately went to the kitchen to find its maker and request the recipe.

Most pumpkin cakes I have tasted are a heavy spice cake type texture. This one is not. The layers are moist from the pumpkin in them, but then the filling between each layer adds to the moistness of the cake as well. The filling is light and creamy with just a hint of pumpkin pie flavor. The original recipe calls for caramel frosting. I prefer the creamy filling on top of the cake and then drizzling caramel syrup over the top prior to serving.

I have always made this prior to this making as a 2 layer cake and it was just as good...don't let the multiple layers intimidate you!!! I promise this is a recipe worth trying!!!!

To make cake layers....
1 yellow cake mix
1 cup of pumpkin from 15 oz can
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice*

Beat all ingredients on medium speed until well blended. Pour into greased & floured pans...or just use Demarle 8" round cake molds and never "grease and flour" a pan again in your life!!!!
Bake @ 350 for 20 minutes for 2 layers (only 10 minutes for 4 thinner layers) or until toothpick inserted comes out dry.

Cool completely on wire racks.

Ok, these cake layers are yummy if you quit the recipe right here and ate them as muffins...believe me....I have done it!

However, a cake is a little more impressive and also a little more keep on going.
Now make the creamy filling/icing.

8 oz cream cheese
1 cup powder sugar
3/4 cup pumpkin (the remaining pumpkin in the 15 oz can)
1/2 tsp. pumpkin pie spice
8 oz Cool Whip

Beat the cream cheese and sugar until creamy add the remaining ingredients and fold in.
Spread cream cheese goodness between the layers and top the cake with it as well....

I then garnish the cake with a drizzling of caramel syrup.

Notice in the pics how fluid the creaminess is???? In the past when I made this it was more firm, and the layers were not sliding. This time I used fat free cream cheese and store brand cool whip. I really believe that those two factors made a negative difference in the appearance of the cake but did not adversely impact the flavor at all!


Leah Belle said...

thanks for posting...our associate pastor will be getting one of these soon (he enjoys pumpkin. i try to make him something with pumpkin every fall)

p.s. what's the asterisk by pumpkin pie spice for?

Main Street Mom said...

Thanks for asking...I made my own pumpkin pie spice... Super easy!

1/4 cup cinnamon
1 TBS cloves
1 TBS ginger
1 TBS nutmeg

Combine and store in your previously empty pumpkin pie spice container.:-)