Monday, November 5, 2007

Four Layer Pumpkin Cake

I love this cake - I'm always looking for an excuse to make it this time of year!

1 pkg yellow cake mix
½ Cup milk
4 large eggs
1 can (15 oz) pumpkin, divided
1/3 cup vegetable oil
1 ½ tsp pumpkin pie spice, divided
1 cup powdered sugar
1/4 cup caramel topping
1 pkg (8 oz) cream cheese, softened
1 tub (8 oz) cook whip
½ cup planters pecans

Preheat oven to 350. Grease & Flour two 9 in. round cake pans. Beat cake mix, 1 C. Pumpkin, 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.

Bake 20 - 22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining ½ tsp. Pumpkin pie spice; mix well. Stir in whipped topping. Remove cake layers from pans; cut each layer in half horizontally. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans.

I got this one out of the kraft foods magazine.**1*1&wf=9&recipe_id=65930

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