Layered Pumpkin Cake

By scottngeorgie

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

Preparation

Step 1

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.