Ingredients
-
1
-
1
-
1/2
-
1/3
-
4
-
1 1/2
-
1
-
1
-
1
-
1/4
-
1/2
-
-
-
-
Directions
Luscious Four-Layer Pumpkin Cake, This is a decadent dessert Found it in KRAFT’s What’s Cooking magazine , So good! everyone loved it used light cream cheese and whipped topping and worked great Don’t add the topping until ready to serve , I made this for Thanksgiving dinner last night Very easy to make, impressive looking and delicious I was actually coming to post it myself! My family all agreed the was a $7 per slice restaurant quality dessert I made it exactly as directed except I didn’t have Pumpkin Pie Spice, so used 1 tsp fresh ginger, 1/4 tsp nutmeg, 1/8 tsp each of allspice and cloves and 3/4 tsp of cinnamon For the caramel topping, I squirted a bunch in the middle, then went over it in a sun ray design which created a great drizzle effect over the sides and topped with pecan pieces
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Grease and Flour 2 (9-Inch) Round Cake Pans. |
|
3
Done
|
Beat Cake Mix, 1 Cup of the Pumpkin Puree, Milk, Oil, Eggs and 1 Teaspoons of the Pumpkin-Pie Spice in Large Bowl With Electric Mixer on Medium Speed Until Well Blended. |
|
4
Done
|
Pour Evenly Into Prepared Pans. |
|
5
Done
|
Bake 20 to 25 Minutes or Until Toothpick Inserted in Centres Comes Out Clean. |
|
6
Done
|
Cool Completely on Wire Racks. |
|
7
Done
|
Meanwhile Beat Cream Cheese in Small Bowl With Electric Mixer on Medium Speed Until Creamy. |
|
8
Done
|
Add Icing Sugar,Remaining Pumpkin and Remaining 1/2 Teaspoons Pumpkin-Pie Spice; Mix Well. |
|
9
Done
|
Stir in Whipped Topping. |
|
10
Done
|
Remove Cake Layers from Pans; Cut Each Layer Horizontally in Half With a Serrated Knife. |
|
11
Done
|
Stack the Layers on a Serving Plate, Spreading the Cream Cheese Mixture Between the Layers. |
|
12
Done
|
Do not Frost the Top Layer. |
|
13
Done
|
Drizzle With Caramel Topping and Toasted Pecans. |
|
14
Done
|
Store in Refrigerator. |
