"The belly rules the mind."--Spanish Proverb

4 layer Luscious PUMPKIN CAKE Recipe

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This recipe for 4 layer Luscious PUMPKIN CAKE, by , is from The ST. ANSLEMS ANGLICAN CHURCH Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron Mendleski
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1pkg. yellow cake mix
1 15 oz. can of LIbby's pumpkin
1/2 cup whole milk
1/3 cup vegetable oil
4 eggs
1 1/2tsp. pumpkin pie spice (divided)
1 8 oz.pkg cream cheese (room temperature)
1 cup powdered sugar
1 8 oz. tub cool whip(you can use whipped cream if desired)
1/4 cup Carmel ice cream topping1 cup pecan pieces.

Directions:
Directions:
Preheat oven to 350 butter and flour 2-9" cake pans or use parchment paper and grease (butter)
combine cake mix, 1 cup pumpkin, 1/2 cup of milk, 1/3 cup oil, 4 eggs, 1tsp. pie spice. mix well and pour into the 2 cake pans equally.
bake cake for approximately 25 to 30 min. test with tooth pick.
Cool cake on wire rack for 10 min. then remove from pans and cool completely

Beat cream cheese until soft and creamy add 1 cup powered sugar,remaining 1 cup pumpkin and 1/2 tsp pie spice Mix until well blended then fold in cool whip
Cut cakes horizontally divide the filling into 3 and frost each section with the filling place cake in refrigerator until ready to serve
JUST BEFORE SERVING
For the top of the cake spread the caramel sauce over the top of cake and sprinkle pecan pieces on top

Personal Notes:
Personal Notes:
THIS IS A VERY DELICIOUS CAKE NOT TOO SWEET AND HOLDS UP WELL

 

 

 

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