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Luscious Four-Layer Pumpkin Cake
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Brief Description
Pumpkin cake layered with cream cheese pumpkin filling and then drizzled with caramel sauce on top.
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Main Ingredient
cake mix
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Category: Cakes
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 22 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: xxplumcrazeexx
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Posted On: Mar 08, 2014
Number of Servings:
Ingredients:
- 1 packages - yellow cake mix 2 layer size
- 1 cans - pumpkin 15 oz., divided
- 1/2 cups - milk
- 1/3 cups - vegetable oil
- 4 - large eggs
- 1 1/2 teaspoons - pumpkin pie spice divided
- 1 packages - cream cheese softened, 8 oz.
- 1 cups - powdered sugar
- 1 tubs - Cool Whip whipped topping thawed, 8 oz.
- 1/4 cups - caramel topping
- 1/4 cups - chopped pecans
Directions:
Preheat oven to 350° F. Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium 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 with 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 with caramel sauce and pecans. Store in refrigerator.
Tips for Slicing and Stacking Cake Layers:
Place 1 of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. The, cut all the way through the cake layer to make 2 layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with 1/3 of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.
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