Luscious Four-Layer Pumpkin Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. yellow cake mix
1- 14oz can pumpkin, (1 cup reserved)
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, (1 tsp reserved)
1 pkg. cream cheese,softened
1 cup icing sugar
3 cups thawed Cool Whip
1/2 cup caramel sauce
1/2 cup chopped toasted pecans
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Directions: |
Directions:Heat oven to 350º. Grease and flour 2- 9" round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
bake 28-30 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min. Remove from pans to wire racks, cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar and remaining pumpkin and spice, mix well. Gently stir in Cool Whip.
Cut each layer horizontally in 1/2 with serrated knife, stack on serving plate, spreading cream cheese filling between layers. Do not frost top layer. Drizzle with caramel sauce just before serving, sprinkle with nuts. |
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Number Of
Servings: |
Number Of
Servings:14 |
Preparation
Time: |
Preparation
Time:1 hour 50 min. |
Personal
Notes: |
Personal
Notes: Substitute
If you don't have pumpkin pie spice you can make your own with the following:
3/4 tsp ground cinnamon,1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground allspice and 1/8 tsp ground cloves.
This is an indulgent dessert for special occasions. Watch your serving size.
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