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  • Denise Kohlmeyer

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.


Ingredients:

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)


Cake:

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


Icing:

Combing cream cheese, powdered sugar, remaining pumpkin pie spice. Mix thoroughly.

Stir in cool whip


Directions:

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


Enjoy!

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