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Luscious Four-Layer Pumpkin Cake




Source of Recipe


internet






List of Ingredients



• 1 pkg. (2-layer size) yellow cake mix
  
• 1 can (15 oz.) pumpkin, divided
  
• 1/2 cup milk
  
• 1/3 cup 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 ice cream topping
  
• 1/4 cup chopped PLANTERS Pecans
  






Instructions



1. PREHEAT oven to 350F. Grease and flour two 9-inch
   round cake pans.
   
2. 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.
   
   
3. 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.
   
4. Beat cream cheese in small bowl with electric mixer on
   medium speed until creamy.
   
5. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well.
   
6. Stir in the whipped topping.
   
   
7. 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.
   
   






Final Comments


Makes: 16 servings, one slice each