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    Luscious Four-Layer Pumpkin Cake


    Source of Recipe


    Linda's Busy Kitchen

    Recipe Introduction


    Prep Time: 20 min
    Total Time: 42 min
    Makes: 16 servings

    List of Ingredients




    1 pkg. (2-layer size) yellow cake mix
    1 can (15 oz.) pumpkin, divided
    1/2 cup milk
    1/3 cup vegetable oil
    4 large eggs
    1-1/2 tsp. pumpkin pie spice, divided
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup powdered sugar
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    1/4 cup caramel topping
    1/4 cup chopped PLANTERS Pecans

    Recipe



    PREHEAT oven to 350°F. Grease and flour 2 (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 20 to 22 minutes or until toothpick inserted in centers comes out clean.
    Cool completely on wire racks.

    Meanwhile, beat cream cheese in small bowl with electric mixer on medium
    speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp.
    pumpkin pie spice; mix well. Stir in whipped topping.

    REMOVE cake layers from pans; cut each layer horizontally in half with a
    serrated knife. Stack the layers on a serving plate, spreading the cream cheese
    mixture between the layers. Do not frost the top layer. Drizzle with caramel
    sauce and pecans. Store in refrigerator.


    KRAFT KITCHENS TIPS

    How To Slice and Stack Cake Layers
    Place 1 of the cooled cake layers on a serving plate. Make a 2-inch
    horizontal cut around side of cake using a long serrated knife. Then, cut all of the
    way through the cake layer to make 2 layers. Remove the top layer by sliding it
    onto a 9-inch round cardboard circle. Frost the cake layer on the serving
    plate with 1/3 of the whipped topping mixture, then slide the top half of the
    split cake layer from the cardboard circle onto the frosted layer on plate. Place
    the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done
    for the first layer. Repeat the process of transferring the cake layers to
    the stacked cake layers on plate using the cardboard circle.


 

 

 


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