Monday, September 27, 2010

It's Fall! Time for a Pumpkin Recipe!!

4-Layer Pumpkin Cake with a Caramel Pecan Drizzle

What You Need

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.)cream cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Make It

HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
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.
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.

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