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Pumpkin Cake

Category: Amy > Dessert

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
Preparation Time: 90 minutes total
Cooking Time: 30 minutes
Author Rating: 8/10
User Rating: 1.0/10 (based on 8 votes)
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1 package2-layer yellow cake mix
0.5 cupcaramel sauce
3 cupcool whip
250 gramcream cheese
4 eggs
1 cupicing sugar
0.5 cupmilk
0.33333 cupoil
1.5 teaspoonpumpkin pie spice
1 14 oz. canStokley pumpkin
0.5 cuptoasted pecans


Step 1
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).
Step 2
Bake for around 30 minutes, until the cake is cooked. Allow the cakes to cool on wire racks.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Cut a slice of the cake, and enjoy!


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