Sinful Four-Layer Pumpkin Cake Recipe!
- Forget the
- pumpkin pie
- this year. Try your hand at this
- DELICIOUS 4-Layer Pumpkin Cake
- with a
- topping! Bring it to the family gathering or employee party and impress your host! I made this one for a friend's party at the beginning of
- and it was a HIT!
- This lens will take you through the entire process of baking and building the cake.
- It's easy - I promise!
Do You Enjoy Pumpkin Baked Goodies? - Are Pumpkin Foods Part of Your Holiday Tradition?
Would You Eat a Pumpkin Cake?
- For the Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 cups pumpkin puree
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
1 container (8 ounces) whipped cream cheese
2 cups whipping cream (heavy cream)
1/2 tsp vanilla
1.5 cups powdered sugar
For the Cake Topping:
Caramel Ice Cream Topping
1/3 cup chopped pecans
Get the Supplies To Make This Cake - Only 5 Tools Required To Bake This Pumpkin Layer Cake
Baking the Cake
The Smell of This Pumpkin Cake Baking Will Make You Drool!
- First things first - pre-heat the oven to 350 degrees.
- Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.
- (This is soooo NOT the light and healthy version!)
Add pumpkin and mix again.
Sift dry ingredients in a separate bowl.
Add the dry ingredients in with the oil mixture and mix well.
LIBERALLY grease your cake pans. I use Baking PAM, because it coats with a layer on non-stick coating PLUS flour.
Pour batter into two greased and floured 9-inch round layer cake pans.
Bake at 350Â° for 35 to 40 minutes. Test the cake by inserting a toothpick into the center. If you see this... it is not yet done.
Remove from the oven and let cool in the pans for 15 minutes. I MEAN IT. Don't touch them until they have cooled a little. Fresh from the oven cakes are like molten lava... which don't stick together very well when you turn them upside down.
Turn out onto racks to cool for at least and hour. If the cakes are not cool enough then the cutting process will turn into a big mess!
PAM Baking Spray is a Cake Saver! - No More Cakes Sticking in the Pan!
I used to grease the pan with oil and try to sift on some flour, but really that just got messy and my cakes tended to have white flour spota on the. This spray smells like vanilla and combines the oil and flour into one spray. Quick, easy, no mess!
What Drink Goes Best With Fall Desserts?
What Would You Prefer to Drink With This Pumpkin Cake?
Whipping the Frosting
Yes - You May Lick the Beaters When You Are Done
- The first thing I do is put a metal bowl and the beaters into the freezer. This helps the whipped cream frosting thicken up easier.
Beat the container of whipped cream cheese and 1/2 cup sugar until smooth.
Beat in another 3/4 cup sugar until smooth. Add vanilla.
Add 2 cups whipping cream and the final 1/4 cup of sugar, then slowly increase the speed until high.
Beat until stiff. I MEAN REALLY STIFF. The icing should mound on the beaters and stay there. You should be able to form a well in the icing and nothing moves.
Assembling the Cake
Slicing & Evening the Layers, Frosting & Layering Your Cake
- This was the most nerve-racking part for me, but I swear it was easy!
- Start with one layer and a serrated knife.
First thing is the even out the top of one of the cake layers. (DO NOT do this to both as the smooth round top of the other layer will be the top of the cake!) Use a serrated knife and cut the rounded part of the top. This cut should be made parallel to the bottom of the layer. Remove the round part. This will leave you with a little cake to snack on while you finish ;-)
Then, insert toothpicks into the side of the cake into the middle all the way around. These toothpicks will serve as your guide when cutting through the cake.
Cut about 2 inches deep all the way around the cake. Then cut deeper in until you've cut all the way through. I slid a very thin cutting board in between the two layers to remove the top part.
Repeat this with the other layer. You should be left with 4 layers for your cake (minus the part you are snacking on).
Place the bottom-most layer on some pieces of parchment paper on your serving dish. This will catch crumbs, frosting, and caramel as you build the cake. Then top it with 1/3 of the frosting.
Repeat until all layers are together with the rounded cake layer on the top. (Phew! The hard part is done!)
More Pumpkin Cake Recipes! - If You Like This Pumpkin Treat - Try Another!
- Great Aunt Helen's Pumpkin Cake
This easy, one-bowl cake is wonderful for a coffee cake or a nice alternative to pumpkin pie.
- Spice Pumpkin Cake : Recipes - GourmetSleuth
A spooky-licous recipe from Duncan Hines. The kids will love the pumpkin-shape and the glistening orange frosting.
- Super Moist Buttermilk Bundt Cake Recipe
'tis the time of year for pumpkin recipes and I have jumped on the bandwagon. Last year, I tried these pumpkin bars. This year, I stayed in the dessert category and followed my buttermilk love with this moist, bundt cake.
- Cranberry Pumpkin Upside-down Cake
Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made.
- Pumpkin Gooey Butter Cakes
A mice, rich twist on a pumpkin holiday dessert with several variations!
Decorating the Cake
Go Wild With the Caramel and Pecans!
- Drizzle the caramel topping all over the top if the cake.
Sprinkle pecans on top and VOILA!