Okay, you will have to trust me on this…. One of the most fabulous cakes I have tasted. My friend Regina served it at our last book club… to die for. Deceivingly light tasting……Enjoy!
FOUR-LAYER PUMPKIN CAKE
1 pkg yellow cake mix
1 can (15 oz) pumkin, divided
1/2 cup milk
1/3 cup veg oil
4 eggs
1 1/2 tsp pumpkin spice, divided
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 tub (8oz) Cool Whip, thawed
1/4 cup caramel topping
1/2 cup pecans
Preheat 350. Grease/flour (2) 9in round cake pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs & 1 tsp pumpkin spice in large bowl on medium speed until well blended. Pour evenly into pans. Bake 20-22 mins until toothpick comes out clean. Cool completely.
Meanwhile, beat cream cheese in small bowl, medium speed until creamy. Add powdered sugar, remaining pumpkin, remaining 1/2 tsp pumpkin spice; mix well. Stir in Cool Whip.
Remove cake layers from pan & cut each horizontally with serrated knife. Stack layers on serving plate spreading cream cheese mixture between each layer. Do not frost top.
Top with pecans and drizzle caramel.
Store in fridge.
