Luscious Four-Layer Pumpkin Cake
From mizzgreeneyez2001 16 years ago
- 142 minutes to make
- Serves 16
Very yummy...I had it the other weekend. It went really fast.
Ingredients
- 1 pkg. (2-layer size) yellow cake mix shopping list
- 1 can (15 oz.) pumpkin, divided shopping list
- 1/2 cup milk shopping list
- 1/3 cup oil shopping list
- 4 large eggs shopping list
- 1-1/2 tsp. pumpkin pie spice, divided shopping list
- 1 pkg. (8 oz.) cream cheese, softened shopping list
- 1 cup powdered sugar shopping list
- 1 tub (8 oz.) Cool Whip whipped topping, thawed shopping list
- 1/4 cup caramel ice cream topping shopping list
- 1/4 cup chopped pecans shopping list
How to make it
- 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.
- 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.
- 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.
The Rating
Reviewed by 4 people-
sounds so good love cream cheese thanks
momo_55grandma
in Mountianview loved it
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love making a cake starting with a mix cuts the time down! Thanks, you got my 5!
m2googee
in Tomball loved it
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This sounds fantastic. Great post. You have my 5.
chefmeow
in Garland loved it
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