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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Four-Layer Pumpkin Cake Recipe

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This recipe for Four-Layer Pumpkin Cake is from The Minor 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 can (15oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp. pie spice divided
1 pkg. (8oz) cream cheese, softened
1 cup powdered sugar
1 tub (8oz) cool whip, thawed
1/4 cup caramel topping
1/2 cup pecans
Directions:
Directions:
Preheat oven to 350. Grease and flour 2 (9in.) round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20-22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with eletric mixer on med. speed until creamy. Add powered sugar, remaining 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 aserving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
prep: 20min. / total: 40min.
Personal Notes:
Personal Notes:
Delicious

 

 

 

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