Wednesday, November 5, 2008


I bake this cake around this time every year. Its great for Thanksgiving.. or Mommy groups served with coffee.. its super easy, yummy and looks amazing!
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup Chopped Pecans
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
BAKE 28 to 30 min. or until toothpick inserted in centers 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
Tip: I use DENTAL FLOSS to cut through the cake(s) creating the 4 layers.
Just pull off 12-14 inches of floss. Wrap around your fingers to make taught. Place the floss at the edge of the cake, making sure it is as close to being in the middle as possible and pull! It cuts clean and slow and you can really see where you are going.

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