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Four Layer Pumpkin Cake Recipe


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     Four Layer Pumpkin Cake

Category   Desserts - Breads
Sub Category   None
Servings   16

1 package of yellow cake mix
1 15 oz can of pumkin divided
1/2 Cup of milk
1/3 Cup of oil
4 large eggs
1 & 1/2 tsp of pumkin spice divided
1 8 oz of Philadelphia Cream cheese softned
1 cup of powdered sugar
1 8 oz tub of Cool Whip
1/4 Cup of caramel topping
1/4 Cup of finely chopped pecans

Preheat oven to 350 F. Grease and flour two 9-in round cake pans. Beat cake mix, 1 Cup of the pumkin, the milk, oil, eggs and 1 tsp of the pumpkin pie spice together in a large mixing bowl with an electyric mixer on medium speed until well blended. Pour evenly into the prepared cake pans.
Bake for 28-30 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool pans for 10 minutes. Remove from pans and allow cakes to cool completly.
Beat cream cheese in small mixing bowl with elecrtic mixxer on medium speed until creamy. Add powdered sugar, remaing caned pumpkin and pumpkin pie spice, mix well. Stir in whip topping.
Cut each cake layer horizontally in half with a serrated knife. Stack layers on a serving plate, spreading cream scheese filling between layers. Do not frost top of cake. Drizzel cake top with caramel topping and then add pecans.

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