Four Layer Pumpkin Cake
Description
Don't care for pumpkin pie or don't feel like making one? How about trying a pumpkin cake instead? Besides pumpkin, is has pecans, caramel, whipped topping and cream cheese.
Ingredients
1 pkg. yellow cake mix, 2 layer size
15 oz. can pumpkin, divided
1/2 c. milk
1/3 c. oil
4 eggs
1 1/2 t. pumpkin pie spice, divided
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
8 oz. whipped topping, thawed
1/4 c. caramel ice cream topping
1/4 c. chopped pecans
Directions
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Heat oven to 350 degrees. Grease and flour two 9 inch round pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. pumpkin spice in a large bowl with mixer until well blended. Pour into pans.
Bake 28 - 30 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks; cool completely.
In a medium bowl, beat cream cheese with mixer until creamy. Add sugar, remaining pumpkin and pumpkin spice; mix well. Gently stir in whipped topping.
Cut each cake layer horizontally in half with a serrated knife; stack on a serving plate, spreading cream cheese filling between the layers. Don't frost the top layer.
Drizzle top with caramel topping just before serving; garnish with nuts.
Refrigerate any leftovers.
16 servings.