Recipes

Luscious Four-Layer Pumpkin Cake

By Dorris Knott

1 pkg yellow cake mix
1 can (12-oz) pumpkin – divided
½ c. milk
1/3 c. vegetable oil
4 large eggs
1 ½ tsp. pumpkin pie spice – divided
1 8-oz. pkg cream cheese (soft)
1 c. powdered sugar
1 8-oz. tub Cool Whip
¼ c. caramel topping
½ c. pecans

Preheat oven to 350 degrees.  Grease and flour two round cake pans.  Beat cake mix, 1 c. pumpkin, milk, oil, eggs and 1 tsp. of pumpkin spice in a large bowl with a mixer on medium speed until the mixture is well blended.

Pour this mixture evenly into the prepared pans.  Bake it 20 to 23 minutes or until a toothpick inserted comes out clean.  Cool completely.

Meanwhile, beat cream cheese in a small bowl on medium until the cream cheese reaches a creamy consistency.  Add the powdered sugar, remaining pumpkin and spice. Mix well.  Stir in whipped topping.

Remove the cake from pans.  Cut them in half with a serrated knife.  Spread the cream-cheese mixture between the layers.  Drizzle the caramel topping pecans on top.  Store in refrigerator.