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Pumpkin CakeCategory: awillmanshaun > Desserts > Cakes 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: 14User Rating: No user votes submitted You must be logged in to vote. Ingredients:Recipe StatisticsThis recipe has been viewed 1235 timesRecipe copied from Amy - click to view original 0 users have copied this recipe to their recipe box
Directions: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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