Pumpkin Cake
This is a light-tasting cake with a nice pumpkin flavor. It is made from cake mix, but it is still a fair bit of work. However, it looks great, and tastes just as good as it looks!
Servings: 14
Ingredients:
|
| 1 package | 2-layer yellow cake mix |
| 0.5 cup | caramel sauce |
| 3 cup | cool whip |
| 250 gram | cream cheese |
| 4 | eggs |
| 1 cup | icing sugar |
| 0.5 cup | milk |
| 0.33333 cup | oil |
| 1.5 teaspoon | pumpkin pie spice |
| 1 14 oz. can | Stokley pumpkin |
| 0.5 cup | toasted pecans |
Directions:
Beat the cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in a bowl or electric mixer until everything is blended. Pour it into two round 9-inch baking pans (that have been buttered and floured).
Bake for around 30 minutes, until the cake is cooked. Allow the cakes to cool on wire racks.
Mix the cream cheese in a bowl or mixer until it's creamy. Add the sugar, the rest of the pumpkin, and the rest of the pumpkin spice (1/2 tsp). Stir in the cool whip.
Cut each cake horizontally. They won't be too thick, so this is a bit of a tricky job. Try to cut them as evenly as possible - each cake will be about 1.5 - 2 cm thick after being cut.
Spread the cream cheese icing between each layer, and stack the four layers on top of each other. Don't put any icing on the top - instead, put the caramel sauce on top, and sprinkle with the toasted pecans.
Cut a slice of the cake, and enjoy!
Recipe provided via www.MeanMeals.com