Luscious Four-layer Pumpkin Cake
Submitted by: MickiB (see all recipes) | Source: Kraft
- Servings: 16
- Prep Time: 20 mins
- Cook Time: 28-30 mins
- Total Time: 1 hr 50 mins
Ingredients:
| 1 pkg | (2-layer Size) Yellow Cake Mix |
| 1 can | (15 Oz.) Pumpkin, divided |
| ½ cup | Milk |
| ⅓ cup | Oil |
| 4 | Eggs |
| 1½ tsp | Pumpkin Pie Spice, divided |
| 1 pkg | (8 Oz.) Philadelphia Cream Cheese, softened |
| 1 cup | Powdered Sugar |
| 1 | Tub (8 Oz.) Cool Whip Whipped Topping, thawed |
| ¼ cup | Caramel Ice Cream Topping |
| ¼ cup | Chopped Planters Pecans |
Directions:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
You can frost the whole cake if you like with any left over frosting
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