Luscious Four-Layer Pumpkin Cake
Prep 20 min. Total 40 min.
Pre-heat oven to 350°F - Grease and flour 2 (9-in) round cake pans.
1 - pkg (2-layer size) yellow cake mix
1 - can, 15oz pumpkin (not pie filling), divided
1/2 cup cold milk
1/3 cup vegetable oil
4 - large eggs
1-1/2 - teaspoons pumpkin pie spice, divided
**** FILLING ****
1 - pkg cream cheese, softened
1 - cup powdered sugar
1 - tub (8oz) Cool Whip whipped topping, thawed
1/4 cup caramel topping
1/2 cup Planters pecans
Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 teaspoon of the pumpkin pie spice in a large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. BAKE 20-25 min. or until toothpick inserted in centers comes out clean. Cool completely in pans on wire racks.
Beat cream cheese in medium sized bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin, and remaining 1/2 teaspoon pumpkin pie spice; mix well. Fold in whipped topping.
Remove cooled cakes from pans brushing any crumbs gently off; cut cakes in half horizontally with serrated knife. Stack the layers on serving plate spreading the cream cheese mixture between layers leaving top layer unfrosted. Drizzle top layer with caramel and top with pecans. Store in refrigerator. Serves 16.
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