4 layer pumpkin caramel pecan cake

★★★★☆ 4 Reviews
nun4utoo avatar
By mary eckman
from selden, NY

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 :-)

★★★★☆ 4 Reviews
serves up to 16
prep time 20 Min
cook time 1 Hr 50 Min

Ingredients For 4 layer pumpkin caramel pecan cake

  • 1 box
    yellow cake mix
  • 1 can
    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

  • 1
    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 .
  • 2
    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 .
  • 3
    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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