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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

4 Layer Pumpkin Cake Recipe

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This recipe for 4 Layer Pumpkin Cake is from New Hope Fellowship Family Cookbook, 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 (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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