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
Member rating: No votes yet

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!

This recipe has been viewed 1,465 times.
Copied from Amy's recipe box: view the original.
0 members have copied this recipe to their recipe box.

Comments

There aren't any comments yet. Be the first to add one!