|Recipe : Entry # 6452|
|Luscious Four-Layer Pumpkin Cake|
|Central Alabama EC|
|1 (18 oz) package yellow cake mix 1 c. powdered sugar
1 can pumpkin puree, divided 1 (16 oz). cool whip topping, thawed
1/2 c. milk 1/4 c. caramel topping
1/3 c. vegetable oil 1/2 c. toasted pecans
4 large eggs
1 1/2 t. pumpkin pie spice, divided
1 8 oz. package cream cheese, softened
|Preheat oven to 350*. Grease and flour 2 9" round cake pans. 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. Pour into prepared pans. Bake 20-25 minutes or till a tooth-
pick comes out clean. Cool completely on wire racks. Meanwhile beat cream cheese in small bowl on medium speed till creamy.
Add powdered sugar, remaining puree and remaining 1/2 teaspoon of pumpkin pie spice. Mix well. Stir in whipped topping.
Remove cakes from pans and cut each layer in half with a serrated knife. Stack layers, spreading the cream cheese mixture
between each layer. Do not frost the top layer. Drizzle with caramel topping and toasted pecans.
PREP TIME: 20 MIN. TOTAL TIME: 40 MIN. SERVINGS: ABOUT 16 AWESOME SLICES