Four Layer Pumpkin Cake
Author: Sweet Dash of Sass
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
- Preheat oven to 350 degrees.
- Grease and flour 2 – 9″ round baking pans.
- Beat cake mix, 1 cup. pumpkin, milk, oil, eggs, and 1 tsp. spice in large bowl.
- Mix until well blended.
- Pour into prepared pans. Bake 28-30 minutes.
- Cool in pans for 10 minutes.
- Remove on wire racks and cool completely.
- Beat cream cheese, add sugar, remaining pumpkin, and spice. Mix well.
- Gently stir in whipped topping. Cut each layer in half.
- 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.
Husband begging me to make this!