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LUSCIOUS FOUR-LAYER PUMPKIN CAKE Recipe

   
 

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     LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Category   Desserts - Breads
Sub Category   None

Ingredients
1 pkg. yellow cake mix
1 can pumpkin, divided
½ c. milk
1/3 c. oil
4 eggs
1 ½ tsp. pumpkin pie spice
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
1 tub Cool Whip, thawed
 
¼ c. caramel ice cream topping
¼ c. chopped pecans

Instructions
Heat oven to 350 degrees. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 Pam-sprayed 9 inch round pans. Bake 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. 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.


Originally Submitted
1/29/2014





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