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Four-layer pumpkin cake Recipe

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This recipe for Four-layer pumpkin cake is from A Taste of Our Family, 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 yellow cake mix
1 15 oz. can pumpkin divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice- divided
1 8 oz. pkg. cream cheese softened
1 cup powdered sugar
1 8 oz. tub cool whip
1/4 cup carmel topping
1/4 cup chopped pecans
Directions:
Directions:
Preheat oven to 350F
Grease two 9" round cake pans. Make cake mix using milk, eggs, oil, 1c. pumpkin and tsp. of pumpkin spice- blend well then pour into pans.
Bake 28-30 min. or until toothpick comes out of the center clean then cool completely.
Blend cream cheese until smooth then add sugar, remaining pumpkin spice (1/2 tsp) and pumpkin and finally blend in the defrosted cool whip.
Cut each cake layer in half (horizontally) then spread the filling in between each layer stacking the cake up- leave the top with no filling- just before serving drizzle the carmel on top letting the carmel spill off the edges of the cake and then sprinkle the pecans on top and feast!

 

 

 

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