Tuesday, November 20, 2012

Four Layer Pumpkin Cake

INGREDIENTS:
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 It

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 cakes 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 any leftovers.

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