Today I'm cleaning house and going to Publix like the rest of the swarm trying to get things ready for the upcoming holiday. And tomorrow I'm making pumpkin cake.
I know what you're thinking. Pumpkin cake? But I swear, this stuff is delish. I'm not a huge fan of pumpkin anything but in the right venue, pumpkin is acceptable. Except when it's made into cake. Then it's more than acceptable. My friend Melissa made this at our last Bunco party and she shared the recipe. It's absolutely to-die-for.
Luscious Four-Layer Pumpkin Cake
Prep 20 min total 40 min.
1 pkg. (2layer size ) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg (8oz) Philadelphia Cream Cheese softened
1 cup Powdered sugar
1 tub (8oz.) Cool Whip topping thawed
1/4 cup caramel topping
1/2 cup Planters Pecans
Preheat oven to 350 . Grease and Flour 2 (9 in. ) round pans Beat cake mix, 1
cup of pumpkin, milk, oil, eggs and 1 tsp of the pumpkin pie spice in large bowl
with mixer on medium speed until blended. Pour into pans. Bake 20-22 min until
centers comes out clean. Cool. Beat cream cheese in small bowl on medium speed
until creamy. Add powdered sugar, remaining pumpkin and remaining pumpkin pie
spice, stir in whipped topping.
Cut each cake horizontally in half. Spread cream cheese mixture between the
layers. Drizzle caramel topping and pecans on top. Store in refrigerator.
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