FOUR-LAYER PUMPKIN CAKE

FOUR-LAYER PUMPKIN CAKE image

Yield 10 SERVING

Number Of Ingredients 11

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1 PKG. YELLOW CAKE MIX
1 CAN PUMKING, DIVIDED
1/2 CUP MILK
1/3 CUP VEG. OIL
4 LARGE EGGS
1 1/2 TSP. PUMPKIN PIE SPICE, DIVIDED
1PKG CREAM CHEESE, SOFTENED
1 CUP POWDERED SUGAR
1 TUB(8-OZ.)COOL WHIP TOPPING THAWED.
1/4 CUP CARMEL TOPPING
1/2 CUP PECANS

Steps:

PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ROUND CAKE PANS. BEAT CAKE MIX, 1 CUP OF THE PUMKIN, 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 MIN. OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY ON WIRE RACKS. MEANWHILE, BEAT CREAM CHEESE IN SMALL BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL CREAMY. ADD POWDER SUGAR, REMAINING PUMKIN AND REMAINS 1/2 TSP. PUMPKIN PIE SPICE; MIX WELL. STIR IN WHIPPED TOPPING. REMOVE CAKE LAYERS FROM PANS; CUT EACH LAYER HORIZONTALLY IN HALF WITH A SERRATED KNIFE. 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. STORE IN REFRIGERATOR.