Luscious Four-Layer Pumpkin Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped Pecans, optional
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Directions: |
Directions:Heat oven to 350°F.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs 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 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
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, if desired. Refrigerate leftovers. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
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Personal
Notes: This is one of my most favorite desserts. It's a recipe from KraftFoods.com that looks fancy and complicated to make, but is actually pretty easy. It's a great Thanksgiving dessert alternative to pie.
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