Luscious 4 Layer Pumpkin Cake by Kraft
1 pkg 2 layer yellow cake mix
15 oz can pumpkin
1/2 c milk
1/3 c vegetable oil
4 large eggs
1 1/2 t pumpkin pie spice
8 oz cream cheese, softened
1 c powdered sugar
8 oz Cool Whip, thawed
1/4 c caramel topping
1/2 c pecans
1. Preheat oven to 350. Grease and flour 2 9" round cake pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs, and 1 t spice in large bowl with electric mixer on medium until well-blended. Pour evenly into pans.
2. Bake 20-22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile beat cream cheese on medium until creamy. Add powdered sugar, remaining pumpkin, and remaining 1/2 t spice, mix well, stir in Cool Whip.
3. Cut each cake in half horizontally. Spread cream cheese mixture between layers (not on top). Drizzle with caramel and pecans. Store in refrigerator. 16 servings
In my opinion: This was a fabulous cake. It makes a lot so be sure you have someone to share it with.
Tomorrow's recipe: RASPBERRY LINZER HEARTS from my Mary Engelbreit cookbook