Four-layer pumpkin cake

By Rita H

Luscious.

Ingredients

• 1 pkg - 2 layer size - yellow cake mix
• 1 can (14 oz) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1 1/2 pumpkin pie spice, divided
• 1 - 8 oz - cream cheese
• 1 cup icing sugar
• 3 cups thawed whipped topping
• 1/2 cup caramel topping
• 1/2 cup chopped toasted pecans

Preparation

Step 1

Preheat oven to 350. Grease and flour two 9 inch round cake pans.
Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp of the spice in a large bowl with electric mixer until well blended. Pour into prepared pans.
Bake 28-30 minutes or until wooden toothpick inserted comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in a small bowl with electric mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Stir in whipped topping.
Cut each layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading cream cheese filling between layers. Do not frost top of cake. Drizzle with caramel topping just before serving; sprinkle with pecans.