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 |
| 1/2 cup | caramel sauce |
| 3 cup | cool whip |
| 250 gram | cream cheese |
| 4 | eggs |
| 1 cup | icing sugar |
| 1/2 cup | milk |
| 1/3 cup | oil |
| 1 1/2 teaspoon | pumpkin pie spice |
| 1 14 oz. can | Stokley pumpkin |
| 1/2 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