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…
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
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!