- 1 package 2-layer size yellow cake mix
- 1 15 ounce can pumpkin, divided
- ½ cup milk
- ⅓ cup oil
- 4 eggs
- 1½ teaspoon pumpkin pie spice, divided
- 1 8-ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 8-ounce tub Cool Whip Whipped Topping, thawed
- ¼ cup caramel ice cream topping
- ¼ cup pecans, chopped
- Preheat oven to 350°F.
- Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes 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.
Leave a Reply