My Online Recipe Box
Saturday, April 19, 2014
So...here's the entire recipe for the cake...it is delicious! 1 pkg. (2-layer size) yellow cake mix 1 can (15 oz.) pumpkin, divided 1/2 cup milk 1/3 cup oil 4 eggs 1-1/2 tsp. pumpkin pie spice, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 1/4 cup caramel ice cream topping 1/4 cup chopped PLANTERS Pecans Make ItHEAT 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.