Recipe

Luscious Four-layer Pumpkin Cake Recipe


Luscious Four-Layer Pumpkin Cake Recipe Mizzgreeneyez2001 / All my dishes
2 months, 4 weeks ago
Very yummy...I had it the other weekend. It went really fast.
Prep:20m Cook:142m Servings:16

Mizzgreeney

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Ingredients
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (15 oz.) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 large 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 Whipped Topping, thawed
  • 1/4 cup caramel ice cream topping
  • 1/4 cup chopped Pecans

Directions
  1. PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  2. BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
  3. CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

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Comments

momo_55grandma 2 months, 4 weeks ago said:
Sounds so good love cream cheese thanks

m2googee 2 months, 4 weeks ago said:
Love making a cake starting with a mix cuts the time down! Thanks, you got my 5!

chefmeow 2 months, 3 weeks ago said:
This sounds fantastic. Great post. You have my 5.


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