Luscious Four Layer Pumpkin Cake

By JanetLynn198

Ingredients

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

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350F. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp spice in a large bowl with mixer until well blended. Pour into 2 greased and floured 9" round pans.

2. Bake 28-30 mins or until toothpick inserted in centers comes out clean. Cool in pans for 10 mins. Remove from pans to wire racks; cool completely.

3. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and remaining 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 top with caramel topping just before serving; top with nuts. Refrigerate leftovers.