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"The belly rules the mind."--Spanish Proverb

Four Layer Pumpkin Cake Recipe

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This recipe for Four Layer Pumpkin Cake is from Corrigan 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 (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) Cool Whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Directions:
Directions:
Heat oven to 350 º

1. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in a large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
2. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool pans 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
3, Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top of cake). Drizzle with cramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min|TOTAL: 1 hour 50 min.
Personal Notes:
Personal Notes:
This has pretty much taken the place of pumpkin pie for this family!

 

 

 

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