Preheat oven to 350 degrees F. Grease and flour 2 9 in. round
cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil,
eggs, and 1 teaspoon of the pumpkin pie spice in large bowl
with electric mixer on medium speed until well blended. Pour
evenly into prepared pans.
Bake 20 to 22 minutes or until toothpick inserted in centers
comes out clean. Cool completely on wire racks.
Meanwhile, beat cream cheese in small bowl with electric
mixer on medium speed until creamy. Add powdered
sugar, remaining pumpkin and remaining 1/2 teaspoon
pumpkin pie spice; mix well. Stir in whipped topping.
Remove cake layers from 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 caramel sauce and pecans.
Store in refrigerator.
Originally Submitted
1/3/2013
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You can add this Luscious Four- Layer Pumpkin Cake recipe to your own private DesktopCookbook.
