Make up this beautiful and delicious Pumpkin Cake for your family’s Thanksgiving dinner and you’ll put a smile on everyone’s face! A sweet twist on the traditional pumpkin pie, this Four-Layer Pumpkin Cake is as pretty as it is yummy. This one just might become the newest family tradition for your Thanksgiving Day!
What you need:
1 pkg yellow cake mix (2 layer size)
1 can pumpkin, 15 oz, divided
1/3 c. oil
1 ½ tsp pumpkin pie spice, divided
1 pkg Philadelphiacream cheese, softened (8 oz.)
1 c. powdered sugar
1 container of Cool Whip Whipped Topping, thawed (8 oz.)
¼ cup caramel ice cream topping
¼ c. chopped Planters pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
You can frost the whole cake if you like with any left over frosting
Modified from a recipe found at www.betterrecipes.com where you can find other great recipes for Thanksgiving.