4 layer Pumpkin caramel pecan cake

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 15-16


1 bx yellow cake mix
1 can(s) 15 0z pumpkin (divided)
1/2 c milk
1/3 c canola oil
4eggs eggs
1-1/2 tsp pumpkin pie spices divided
1 pkg cream cheese softend
1 c powdered sugar
1tub pkg 8 oz cool whip thawed
1/4 c caramel ice cream topping
1/4 c chopped pecans


Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and 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 layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !


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