I’m losing it.
Well, I may have already lost it, but I’m giving myself the benefit of the doubt. Besides, I can’t remember if I told you in a different post that I was losing it, or if it’s the first time. If it is the first time, then I can still get away saying I’m just in the process of losing it.
Case in point: My hubby had a doctor’s appointment that I very wisely marked on my calendar. Being very on the ball, as usual, I phoned him on Wednesday and let him know that he should go on his way home from work, and not to forget.
So I did. I told him what time the appointment was. And I told him the directions to get there.
And then 10 minutes later, I called him. And told him he had a doctor’s appointment. And I would’ve been kind enough to tell him the time and how to get there, if he wasn’t busy laughing at me. Oh. Did I already tell you this? Oh, ok, no problem. I’ll go and re-do something else I’ve done today.
So it’s amazing that I was able to make this pumpkin cake, and it only took me two tries to get it right. Don’t let that mean anything to you, this is seriously one of the easiest and most delicious pumpkin desserts you will ever make. Along with my lost mind, I’ve also lost the ability to read recipes. I hope you are better off than I :)
Now, I can’t pretend that my pictures of this delicious cake are anywhere near pretty, or that they do it justice, but this recipe is so simple, and is such a huge hit, even with people who “don’t like pumpkin” , so you’ve gotta try it. And I promise, when I make it again, in the very near future, I will be re-taking and reposting some much more appetizing pics :)
This recipe comes from Kraft
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (14 fl oz/398 mL) pumpkin, divided
- ½ cup milk
- ⅓ cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed Cool Whip Whipped Topping
- ½ cup caramel ice cream topping
- ½ cup chopped toasted pecans1 pkg. (2-layer size) yellow cake mix
- 1 can (14 fl oz/398 mL) pumpkin, divided
- ½ cup milk
- ⅓ cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided (I didn't have this, and just used cinnamon, and it was still delicious)
- 1 pkg. (250 g) Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed Cool Whip Whipped Topping
- ½ cup caramel ice cream topping
- ½ cup chopped toasted pecans (optional)
- Preheat oven to 350F
- Grease and flour 2- 9 inch cake pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
- Bake 28 to 30 min. or until inserted toothpick comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Fold in Cool Whip.
- Cut each cake layer horizontally in half; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)* Drizzle cake with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
- *As you can see, I frosted the top layer, and poured the caramel topping on top, since I don't love nuts. You can do whichever you prefer!
No worries, I am losing it too! This cake is so dreamy!
4 layers of pumpkin with cream cheese icing AND caramel? Who wouldn’t love this?!! My kids are always laughing at the things I forget…you’re in good company :)
I feel challenged as I do not care for pumpkin.. Save me a piece? :)
I can attest to the deliciousness of this cake. Definitely a tastey one!