Luscious Four-Layer Pumpkin Cake

By jessicar

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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

Details

Level of difficulty Average
Cost Average budget

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.