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Luscious Four-Layer Pumpkin Cake

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Servings
people
Ingredients
  • 1 (18 oz) bottle cherries
  • 1 can pkg. dates
  • 1/2 c. smith apple small dice
  • 1/3 c. the cake:
  • 4 large eggs
  • 1 1/2 t. each whole nuts (pecans, walnuts, Brazil nuts, Almonds)
  • 1 8 oz. package cream cheese, softened
Servings
people
Ingredients
  • 1 (18 oz) bottle cherries
  • 1 can pkg. dates
  • 1/2 c. smith apple small dice
  • 1/3 c. the cake:
  • 4 large eggs
  • 1 1/2 t. each whole nuts (pecans, walnuts, Brazil nuts, Almonds)
  • 1 8 oz. package cream cheese, softened
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350*
  2. Grease and flour 2 9" round cake pans
  3. Beat cake mix, 1 cup of pumpkin puree, milk ,oil, eggs and 1 teaspoon of pumpkin pie spice in large bowl on medium speed till well blended
  4. Pour into prepared pans
  5. Bake 20-25 minutes or till a tooth- pick comes out clean
  6. Cool completely on wire racks
  7. Meanwhile beat cream cheese in small bowl on medium speed till creamy
  8. Add powdered sugar, remaining puree and remaining 1/2 teaspoon of pumpkin pie spice
  9. Mix well
  10. Stir in whipped topping
  11. Remove cakes from pans and cut each layer in half with a serrated knife
  12. Stack layers, spreading the cream cheese mixture between each layer
  13. Do not frost the top layer
  14. Drizzle with caramel topping and toasted pecans
  15. PREP TIME: 20 MIN
  16. TOTAL TIME: 40 MIN
  17. SERVINGS: ABOUT 16 AWESOME SLICES
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