Thursday, December 1, 2011

Tasty Thursday - Luscious Four Layer Pumpkin Cake

This is a fan favorite of mine.  I came across this recipe last year around Thanksgiving and people were throwing elbows for it so I knew I had to make it again this year.


1 pkg. (2-layer size) 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.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup  caramel ice cream topping 

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. on 350 or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

While, cake is cooling beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. Don't frost the top layer as we're drizzling with caramel topping just before serving.

Linking up with The How To Mommy!

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