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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
1 box(es) yellow cake mix (2 layer size) |
1 can(s) pumpkin (15 oz.) divided |
1/2 cup(s) milk |
1/3 cup(s) oil |
4 eggs |
1 1/2 teaspoon(s) pumpkin pie spice divided |
1 package(s) cream cheese (8oz.) softened |
1 cup(s) powdered sugar |
1 tub(s) cool whip whipped topping thawed |
1/4 cup(s) pecans chopped |
Directions:
1. Preheat oven to 350 F. Grease and flour two 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 a large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
2. Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
3. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
4. Tip: Place toothpicks around the cake as a guide when cutting layers in half. Use a serrated knife and cut in a gentle sawing motion.
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