Luscious Four-Layer PHILLY Pumpkin Cake Good Recipes

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Luscious Four-Layer PHILLY Pumpkin Cake

"Celebrate and revel in a serving of this indulgent pumpkin spice cake."

Ingredients :

1 (18.25 ounce) package yellow cake mix
1 (14 ounce) can pumpkin, divided
half cup milk
1/3 cup vegetable oil
four eggs
1 1/2 teaspoons pumpkin pie spice, divided
1 (250 g) bundle PHILADELPHIA Brick Cream Cheese, softened
1 cup icing sugar
3 cups thawed COOL WHIP Whipped Topping
half of cup caramel ice cream topping
1/2 cup chopped toasted pecans

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H50M

Heat oven to 350 ranges F. Grease and flour 2 (9-inch) spherical baking pans. Beat cake blend, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in massive bowl with mixer till properly blended. Pour into prepared pans.
Bake 28 to 30 min. Or until toothpick inserted in centres comes out smooth. Cool in pans 10 min. Remove from pans to wire racks; cool absolutely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, final pumpkin and spice; mix well. Gently stir in Cool Whip.
Cut every cake layer horizontally in half of with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do now not frost pinnacle layer.) Drizzle with caramel topping simply before serving; sprinkle with nuts. Refrigerate leftovers.

Notes :

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