Four-Layer Pumpkin Cake

By á-7024

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (14 fl oz/398 mL) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (250 g) Cream Cheese, softened
• 1 cup icing sugar
• 3 cups thawed Cool Whip
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Preparation

Step 1

PREHEAT oven to 350°F.

GREASE and flour 2 (9-inch) round pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in small 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. (Do not frost top layer.) Drizzle cake with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.