Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 package (2 layer size) yellow cake mix
- 1 (15 oz.) can pumpkin, divided
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 large eggs
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz.) tub Cool Whip whipped topping, thawed
- 1/4 cup caramel topping
- 1/4 cup chopped pecans
From: Pick'n Save
Makes: 16 servings
Preheat the oven to 350 degrees.
Grease and flour two 9 inch round cake pans.
Beat the cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in a large bowl with an electric mixer on a medium speed; until well blended.
Pour batter evenly into the 2 prepared pans.
Bake in the oven for 20 to 22 minutes, or until a toothpick inserted in the centers comes out clean.
Cool completely on a wire rack.
Meanwhile, beat the cream cheese in a small bowl with the electric mixer on a medium speed until creamy. Then add the powdered sugar, the remaining pumpkin and 1/2 teaspoon pumpkin pie spice; mix well. Fold in the whipped topping.
Remove the cake layers from the 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 the caramel sauce, and sprinkle with pecans.
Store in refrigerator.
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