1 Picture
Ingredients
- 1 pkg (2-layer Size) Yellow Cake Mix
- 1 can (15 Oz.) Pumpkin, divided
- 1/2 cup Milk
- 1/3 cup Oil
- 4 Eggs
- 1 1/2 tsp Pumpkin Pie Spice, divided
- 1 pkg (8 Oz.) Philadelphia Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 Tub (8 Oz.) Cool Whip Whipped Topping, thawed
- 1/4 cup Caramel Ice Cream Topping
- 1/4 cup Chopped Planters Pecans
Details
Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from halloween.betterrecipes.com
Preparation
Step 1
HEAT oven to 350°.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium 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 with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Frost whole cake with any left over frosting.
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