Luscious Four-Layer Pumpkin Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. (2 layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c. milk
1/3 c. oil
4 large eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. cream cheese
1 c. powdered sugar
1 tub Cool Whip Lite, thawed
1/4 c. caramel topping
1/4 cup chopped pecans, toasted
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Directions: |
Directions:1. Preheat oven to 350º. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 c. of pumpkin, 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 - 30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans at least 10 minutes, turn out and cool completely.
3. Beat cream cheese in small bowl with mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in Cool Whip.
4. Cut each layer in half horizontally. Stack layers on serving plate, spreading the cream cheese filling between the layers. Do not frost the top. Drizzle cake with caramel topping allowing to drip down the sides. Sprinkle the top with toasted pecans. Store in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: I just made this for Denise, Terry, Jeanne, Mike, Mom, Jeff and Becca. It was super easy and delicious. Lighter than it looks! It ended up very tall - a little hard to cut and serve, but very pretty. Might adjust to square pans next time.
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