Saturday, September 12, 2009
Pumpkin Layer Cake with Pumpkin Cream Cheese Frosting
This is a picture of my cake from last Thanksgiving. Everyone who comes over looks forward to this treat.
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
3 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping or 20 caramels melted
1/4 cup whole Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round 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 medium 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.) If making individual cakes then cut out each layer with a circle cookie cutter. I find that the metal kind work better. Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
*I used a piping bag to pipe out the cream cheese frosting. Makes it look a lot nicer.