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Luscious Four-Layer Pumpkin Cake Recipe

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This recipe for Luscious Four-Layer Pumpkin Cake is from The Stiner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (2- layer size) yellow cake mix
1 - 15oz can pumpkin, divided
1/2 c. milk
1/3 c. oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
Filling:
8 oz cream cheese, softened
1 c. powdered sugar
1 - 8 oz cool whip topping, thawed
1/4 c. caramel ice cream topping
1/4 c.chopped pecans
Directions:
Directions:
Heat oven to 350º. Beat cake mix, 1 cup pumpkin, milk, oil, eggs (as per directions on box) and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Cream Filling:
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
16 servings
Personal Notes:
Personal Notes:
We are not big on cakes, but this is one we really enjoy! No frosting! It is not overly sweet, but moist and delicious. I have made it for birthdays and it is a hit!

 

 

 

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