1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
Instructions
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.
HOW TO SLICE AND STACK CAKE LAYERSPlace 1 of the
cooled cake layers on serving plate. Make 2-inch
horizontal cut around side of cake, using long
serrated knife. Cut all the way through cake layer
to make 2 layers. Remove top layer by sliding it
onto 9-inch round cardboard circle. Frost cake
layer on plate with 1/3 of the COOL WHIP mixture.
Slide top half of split cake layer from cardboard
circle onto frosted layer on plate. Place the
remaining unsplit cake layer on a cutting board.
Cut into 2 layers as done for the first layer.
Repeat process of transferring cake layers to
stacked cake layers on plate using the cardboard
circle.
Serving
Suggestions
use heavy whipping cream instead of cool whip-)
Originally Submitted
10/1/2010
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