Krusteaz® Triple Layer Pumpkin Cake

Can't get enough pumpkin? Just add another layer, happily melded together with soft cream cheese.


  • 1/2 Cup water
  • 1/3 Cup vegetable oil
  • 2 Eggs
  • 1 Package Krusteaz Pumpkin Spice Quick Bread Mix
  • 8 oz. (1 cup) cream cheese, softened
  • 1/2 Cup (1 stick) butter, softened
  • 1 Cup powdered sugar
  • 1 tsp vanilla


For Cake:

  • Preheat oven to 350°F
  • In medium bowl, blend together water, oil, eggs and quick bread mix until moistened
  • Spoon batter into a lightly greased 15 x 10 inch jelly roll pan
  • Bake 13-16 minutes or until toothpick inserted into center comes out clean
  • Allow to cool
  • Cut cake into 3 even pieces, approximately 5 x 10 inches each
  • Set aside

For Cream Cheese Icing:

  • Place cream cheese, butter, sugar and vanilla in medium bowl
  • Using an electric mixer, mix on low speed until smooth
  • To frost, place one cake layer onto serving plate
  • Spread half of icing over cake layer, leaving sides unfrosted
  • Place second layer over iced layer and spread with remaining icing
  • Top with third cake layer
  • Sprinkle with powdered sugar, if desired
  • Store in refrigerator


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