Four Layer Pumpkin Cake

By Norma-2

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 large eggs
• 1 1/2 tsp. Pumpkin pie spice, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) cool whip, thawed
• 1/4 cup caramel topping
• 1/4 cup chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, the 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 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining ½ tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife. When cutting cakes into even layers, place toothpicks around the sides of the cake as a guide. Then use a serrated knife and cut in a gentle sawing motion. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top or sides of cake.) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator. Makes 16 servings, 1 slice each.