Luscious Four-Layer Pumpkin Cake
- 1 (18 ounce) package yellow cake mix
- 1 (398 ml) can pumpkin puree, divided
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 (250 g) package cream cheese, softened
- 1 cup icing sugar
- 1 (1 liter) container Cool Whip Topping, thawed
- 1/4 cup caramel topping
- 1/2 cup toasted pecans
- Preheat oven to 350 degrees.
- Grease and flour 2 (9-inch) round cake pans.
- Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
- Pour evenly into prepared pans.
- Bake 20 to 25 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 1/2 teaspoons pumpkin-pie spice; mix well.
- Stir in whipped topping.
- Remove cake layers from pans; cut each layer horizontally in half with a 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.
yellow cake, pumpkin puree, milk, vegetable oil, eggs, pumpkin pie spice, cream cheese, icing sugar, caramel topping, pecans
Taken from www.food.com/recipe/luscious-four-layer-pumpkin-cake-101950 (may not work)