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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch, but you could also try other toppings as a variation. Ingredients:
1 package yellow cake mix (regular size) |
1 can (15 ounces) solid-pack pumpkin, divided |
1/2 cup milk |
4 eggs |
1/3 cup canola oil |
1-1/2 teaspoons pumpkin pie spice, divided |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 carton (16 ounces) frozen whipped topping, thawed |
1/4 cup caramel ice cream topping |
1/3 cup chopped pecans, toasted |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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