Four Layer Pumpkin Cake Recipe
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Contributor: |
Contributor: Kate Corrigan Ellis
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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) Cool Whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
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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. |
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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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