4 layer Pumpkin caramel pecan cake

By mary eckman
@nun4utoo

I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)

Rating:

★★★★☆ 4 votes

Comments:

32 Comments

Serves:

up to 16

Prep:

20 Min

Cook:

1 Hr 50 Min

Ingredients

1 box: yellow cake mix
1 can(s): 15 0z pumpkin (divided)
1/2 c: milk
1/3 c: canola oil
4eggs: eggs
1-1/2 tsp: pumpkin pie spices divided
1 pkg: cream cheese softend
1 c: powdered sugar
1tub pkg: 8 oz cool whip thawed
1/4 c: caramel ice cream topping
1/4 c: chopped pecans

How to Make 4 layer Pumpkin caramel pecan cake

Step-by-Step

1Heat 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 .
2Bake 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 .
3Beat 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 being its made with creamcheese ENJOY !

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