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Four-layer pumpkin cake Recipe

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This recipe for Four-layer pumpkin cake, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Melancon
Added: Friday, January 12, 2007


1 pkg yellow cake mix
1 15 oz. can pumpkin divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice- divided
1 8 oz. pkg. cream cheese softened
1 cup powdered sugar
1 8 oz. tub cool whip
1/4 cup carmel topping
1/4 cup chopped pecans

Preheat oven to 350F
Grease two 9" round cake pans. Make cake mix using milk, eggs, oil, 1c. pumpkin and tsp. of pumpkin spice- blend well then pour into pans.
Bake 28-30 min. or until toothpick comes out of the center clean then cool completely.
Blend cream cheese until smooth then add sugar, remaining pumpkin spice (1/2 tsp) and pumpkin and finally blend in the defrosted cool whip.
Cut each cake layer in half (horizontally) then spread the filling in between each layer stacking the cake up- leave the top with no filling- just before serving drizzle the carmel on top letting the carmel spill off the edges of the cake and then sprinkle the pecans on top and feast!




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