We’ve been working hard on Holiday decor but had to take a break for Talana’s yummy cake. Here’s the recipes for you to try!
Luscious Four -Layer Pumpkin Cake
1 Yellow cake mix
1 can pumpkin, divided
1/2 cup milk
1/3 cup oil
1 – 1/2 tsp. pumpkin pie spice, divided
1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 tub (8oz.) cool whip , thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
BEAT cake mix, 1 cup pumpkin, milk ,oil, eggs, and 1 tsp pumpkin pie spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 350* for 28 to 30 min. or until toothpick comes out clean. Cool in pans 10 mins. Remove from pans to wire racks; cool completely.
BEAT cream cheese in bowl with mixer until creamy. Add sugar, remaining pumpkin and pumpkin pie spice; mix well. Gently stir in cool whip. Cut each cake horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (do not frost top) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.