Pumpkin Layer Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350F
  2. 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.
  3. 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.
  4. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Fold in Cool Whip.
  5. 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.
  6. *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!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/10/saturday-sweets-pumpkin-layer-cake/