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4 Layer Pumpkin Cake Recipe

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This recipe for 4 Layer Pumpkin Cake, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Durham
Added: Wednesday, January 17, 2007


1 pkg. (2 layer size) yellow cake mix
1 (15 oz) can pumpkin, divided
1/2 C. milk
1/3 C. oil
4 eggs
1 1/2 t. pumpkin pie spice, divided
1 (8oz) pkg cream cheese, softened
1 C. powdered sugar
1 (8oz) tub cool whip
1/4 C. caramel ice cream topping
1/2 C. Chopped pecans

Preheat oven to 350* Grease and flour 2- 9" round cake pans.
Beat cake mix, 1 C. pumpkin, milk, oil, eggs, and 1 t. pumpkin pie spice. Pour into prepared pan. Bake 20-25 mins. Cool completely.

For frosting
Beat cream cheese until creamy. Add powdered sugar, remaining pumpkin, and 1/2 t. pumpkin pie spice. Mix well, fold in cool whip.
Cut cake layers in 1/2 horizontally.
Spread cream cheese mixture between layers, but don't frost top!
Drizzle top layer with caramel topping and sprinkle with pecans. Store in refrigerator.





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