Layered Pumpkin Cake

Photo by Georganna L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    pkg (2 layer cake) yellow cake mix

  • 1

    can (15 oz) pumpkin

  • 1/2

    cup milk

  • 1/3

    cup vegetable oil

  • 4

    eggs

  • 1 1/2

    tsp pumpkin pie spice

  • 1

    pkg (8 oz) cream cheese, softened

  • 1

    cup powdered sugar

  • 1

    tub (8 oz) whipped topping, thawed

  • 1/4

    cup caramel topping

Directions

Preheat oven to 350. Grease and flour 2 (9") round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl on medium speed until well blended. Pour evenly into the prepared pans. Bake 20-22 minutes. Cool completely on wire racks. Meanwhile beat cream cheese in bowl on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice. Mix well. Stir in whipped topping. Remove cakes from pans. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top. Drizzle with caramel topping. Store in fridge.

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