This time of year really makes me want to write a pumpkin cookbook. I have so many recipes & I know I am not alone in my pumpkin obsession. Or am I? Doesn’t matter. All I know is just when I start cranking out some of my past favorites, I stumble upon more new recipes. This is one such a recipe, found at one of my favorite recipe sites, Kraft Foods.
Four Layers. Alllllllll together now…
*sigh*
It is so good, y’all. And easy!! You can find the recipe here, or bookmark this post for the recipe below. Enjoy!
Luscious 4-Layer Pumpkin Cake
1 pkg yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg (8 oz) cream Cheese, softened
1 cup confectioners sugar
1 tub (8 oz) whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans
1) Preheat oven to 350°F.
2) beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
3) Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently fold in whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
*I omitted the chopped nuts & used toffee bits instead, & used a bag of caramels, following the instructions on the bag to make the caramel sauce. Easy!
