Directions:
- In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.58 Kcal (2020 kJ) | ||
| Calories from fat | 180.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.07g | 31% | |
|---|---|---|---|
| Cholesterol | 68.89mg | 23% | |
| Sodium | 361.67mg | 15% | |
| Potassium | 140.51mg | 3% | |
| Total Carbs | 71.9g | 24% | |
| Sugars | 26.06g | 104% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 362.17 Kcal (1516 kJ) | ||
| Calories from fat | 135.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 31% | |
|---|---|---|---|
| Cholesterol | 51.7mg | 23% | |
| Sodium | 271.43mg | 15% | |
| Potassium | 105.45mg | 3% | |
| Total Carbs | 53.96g | 24% | |
| Sugars | 19.55g | 104% | |
| Dietary Fiber | 1.02g | 5% | |
| Protein | 4.87g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.9mg | 7% | |
| Calcium | 99mg | 13% | |
* 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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