Luscious Four-Layer Pumpkin Cake

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  • Average budget

Ingredients

  • 1 pkg yellow cake mix
  • 1 can pumpkin
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 eggs
  • 1-1/2 tsp pumpkin pie spice
  • 1 pkg cream cheese softened
  • 1 cup powdered sugar
  • 1 tub cool whip
  • 1/4 cup caramel topping
  • 1/4 cup pecans

Preparation

Step 1

Heat oven to 350°F.

Step 2

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.

Step 3

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

Step 4

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 COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

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