Four Layer Pumpkin Cake

Four Layer Pumpkin Cake   www.SweetDashofSass.com

Four Layer Pumpkin Cake
 
Author:
Recipe type: Dessert
Ingredients
  • 1 box yellow cake mix
  • 1 can (15 oz) plain pumpkin, divided
  • ½ cup milk
  • ⅓ cup oil
  • 4 eggs
  • 1½ tsp. pumpkin pie spice, divided
  • 1 package (8oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tub (12 oz) whipped topping, thawed
  • ¼ cup caramel topping
  • ¼ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 – 9″ round baking pans.
  3. Beat cake mix, 1 cup. pumpkin, milk, oil, eggs, and 1 tsp. spice in large bowl.
  4. Mix until well blended.
  5. Pour into prepared pans. Bake 28-30 minutes.
  6. Cool in pans for 10 minutes.
  7. Remove on wire racks and cool completely.
  8. Beat cream cheese, add sugar, remaining pumpkin, and spice. Mix well.
  9. Gently stir in whipped topping. Cut each layer in half.
  10. Spread filling between layers except the top. Drizzle with caramel and sprinkle with nuts. Refrigerate leftovers.

 Tip #1:  Don’t have pumpkin pie spice?  1 tsp substitute = 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger, 1/4 tsp. ground allspice, and 1/8 tsp. ground nutmeg.

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Comments:

  1. Husband begging me to make this!

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