Shelly's Recipe

FOUR-LAYER PUMPKIN CAKE

Category: Cakes from Cake Mixes

1 yellow cake mix
8 ounce cream cheese, softened
1 can (15 oz.) pumpkin, divided
1 cup powdered sugar
1/2 cup milk
8 ounce cool whip, thawed
1/3 cup oil
1/4 cup caramel ice cream topping
4 eggs
1/4 cup chopped pecans
1 -1/2 tsp. pumpkin pie spice, divided

Heat oven to 350 degrees. 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 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes.

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 whipped topping.

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.