FOUR-LAYER PUMPKIN CAKE
I make this every Thanksgiving, alongside a pumpkin pie. It's super moist and creamy and decadent. A real crowd-pleaser. And it's a nice alternative to pumpkin pie.
1 pkg. yellow cake mix
15 oz. can pumpkin, divided
½ c. milk
1/3 c. oil
4 large eggs
1 ½ t. pumpkin pie spice, divided
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip, thawed
14 c. caramel topping
½ c. pecans (optional)
Beat cake mix, 1 c. pumpkin, mil, oil, eggs, 1 t. pumpkin pie spice. Mix thoroughly.
Pour into 2 greased/floured round cake pans.
Bake 20-22 minutes at 350 degrees
Cool on racks
Combing cream cheese, powdered sugar, remaining pumpkin pie spice. Mix thoroughly.
Stir in cool whip
Cut each cake in half horizontally, using a serrated knife
Spread icing in between each layer, including top
Drizzle caramel topping across top of cake
Sprinkle with pecans, if desired