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 the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
- BAKE 20 to 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.31 Kcal (1379 kJ) | ||
| Calories from fat | 194.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 62.65mg | 21% | |
| Sodium | 259.32mg | 11% | |
| Potassium | 532.1mg | 11% | |
| Total Carbs | 30.81g | 10% | |
| Sugars | 19.91g | 80% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 376.54 Kcal (1576 kJ) | ||
| Calories from fat | 222.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.76g | 33% | |
|---|---|---|---|
| Cholesterol | 71.63mg | 21% | |
| Sodium | 296.52mg | 11% | |
| Potassium | 608.43mg | 11% | |
| Total Carbs | 35.23g | 10% | |
| Sugars | 22.76g | 80% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 5.2g | 9% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 53.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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