Beginner Pumpkin Cake
Beginner Pumpkin Cake
From Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz.) cool whip whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
- Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
- Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.)
- Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
Serves 16.