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Pumpkin Cake Recipe

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This recipe for Pumpkin Cake, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hester Johnson Warren
Added: Tuesday, February 17, 2009


1 pkg Yellow Cake mix
1 can (15 oz.) pumpkin, divided
1/2 c. milk
1/3 c. vegetable oil
4 large eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8oz.) cream cheese, softened
1 c. powdered sugar
1 tub (8oz.) cool whip
1/4 c. caramel topping
1/2 c. pecans

Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans. Beat cake mix, 1 cup of pumpkin, milk, eggs, oil and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour in pans. Bake 20 to 22 minutes or until done. Cool completely.

Beat cream cheese in small bowl with mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping.

Remove cake layers from pans, cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer-Drizzle with caramel topping and pecans. Store in refrigerator.




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