"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Karen Durham
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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