Pumpkin Cake - 4 Layer

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 (398 ml) can pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 teaspoons pumpkin pie spice, divided
• 1 (250 g) package cream cheese (softened)
• 1 cup icing sugar
• 3 cups whipped topping, thawed
• 1/2 cup caramel topping
• 1/2 cup pecans (chopped, toasted)

Recipe

• 1 preheat oven to 350°f
• 2 grease and flour 2 9" round cake pans.
• 3 beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoons spice in large bowl and beat at medium speed with electric mixer until well blended. pour into pans.
• 4 bake 28-30 minutes or until done.
• 5 cool 10 minutes then remove from pans. cool completely.
• 6 beat cream cheese until creamy.
• 7 add sugar, remaining pumpkin and 1/2 tsp spice. mix well.
• 8 stir in whipped topping.
• 9 cut each cooled cake in half with a serrated knife.
• 10 put on serving plate.
• 11 spread cream cheese filling between layers. do not do top of cake.
• 12 drizzle with caramel topping just before serving.
• 13 sprinkle pecans on top.
• 14 store leftover cake in refrigerator.