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Delicious Four-Layer Pumpkin Cake4 Wednesday, November 11, 2009
This Thanksgiving, make something both delicious and impressive. I have been searching everywhere for a dessert recipe that is exciting, yummy, and stunning. Let me tell you my fellow Red Hat ladies, I found finally found one that is to die for! On holidays, it's always best to make something that is as appealing to the eye as it is to the taste buds. This scrumptious pumpkin cake is sure to do the trick.


1 pkg. 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.

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.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.


- Queen Diva Dishberry
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