- 1 (18.25 ounce) package yellow cake mix
- 1 (14 ounce) can pumpkin, divided
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping
- 1/2 cup caramel ice cream topping
- 1/2 cup chopped toasted pecans
- Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small 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; sprinkle with nuts. Refrigerate leftovers.
03/23/2017
recipepes.com
Luscious Four-Layer PHLLY Pumpkin Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
