4 layer Pumpkin caramel pecan cake

Name: 4 layer Pumpkin caramel pecan cake
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: up to 16
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

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 votes4

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
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How to Make 4 layer Pumpkin caramel pecan cake

Step-by-Step

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 being its made with creamcheese ENJOY !

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