Four Layer Pumpkin Cake with Cream Cheese Frosting




Kitchen Tips

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

Tip 2: Special ExtraEnsure 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 LayersPlace 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: SubstituteOmit 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 StoreKeep prepared dessert refrigerated.

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

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