PUMPKIN CARAMEL PECAN CAKE
Ingredients
1 box yellow cake mix
1 can 15 oz pumpkin (divided)
1/2 cup milk
1/3 cup canola oil
4 eggs eggs
1-1/2 teaspoons pumpkin pie spices divided
1 package cream cheese softened
1 cup powdered sugar
1 tub 8 oz cool whip thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Directions
Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and 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 layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers.
1 box yellow cake mix
1 can 15 oz pumpkin (divided)
1/2 cup milk
1/3 cup canola oil
4 eggs eggs
1-1/2 teaspoons pumpkin pie spices divided
1 package cream cheese softened
1 cup powdered sugar
1 tub 8 oz cool whip thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Directions
Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and 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 layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers.
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