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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Luscious Four-Layer Pumpkin Cake Recipe

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This recipe for Luscious Four-Layer Pumpkin Cake is from The Turnbull 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 package of two layer yellow cake mix
1 can pumpkin puree, divided
½ cup milk
1/3 cup vegetable oil
4 large eggs
1 ½ tsp pumpkin pie spice, divided
1 package Philadelphia cream cheese, softened
1 cup icing sugar
1 tub Cool Whip
½ cup caramel topping
½ cup pecans, toasted
Directions:
Directions:
Preheat oven to 350º. Grease and flour two 9" round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice in a large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20 - 22 minutes or until toothpick inserted in centres comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add icing sugar, remaining pumpkin, and remaining pumpkin pie spice; mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer horizontally in half with serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and toasted pecans. Store in refrigerator.

 

 

 

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