Luscious Four-Layer Pumpkin Cake

By anonsouthernbell

Ingredients

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

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Grease and flour 2 9 in round cake pans. Beat cake mix, 1 c of the pumpkin, milk, oil, eggs and 1 tsp of the pumpkin pie spice in a large bowl w/electric mixer on med speed until well blended. Pour evenly into prepared pans

Bake 20-22 min or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile beat cream cheese in small bowl w/electric mixer on med speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well. Stir in whipped topping.

Remove cake layers from pans; cut each layer horizontally in half w/a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle w/ caramel topping and pecans. Store in fridge.