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Luscious Four Layer Pumpkin Cake Recipe

   
 

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     Luscious Four Layer Pumpkin Cake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   16
Preptime   20 Min
Ingredients
1 pkg (2 layer size) yellow cake mix
1 can (15 oz) pumpkin divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice, divided
1 pkg (8 oz) Cream Cheese softened
1 cup powdered sugar
1 tub (8 oz) Cool Whip thawed
 
1/4 cup caramel topping
1/4 cup chopped pecans (optional)
Instructions
Prehaet oven to 350F Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil eggs and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
Bake 28 to 30 min or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl iwth electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do Not frost top of cake) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator


Originally Submitted 11/18/2012





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