luscious four-layer philly pumpkin cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package yellow cake mix
• 1 (14 ounce) can pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons spice, divided
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1 cup icing sugar
• 3 cups thawed cool whip whipped topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 50 mins


• heat oven to 350 degrees f. grease and flour 2 (9-inch) round baking pans. beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. pour into prepared pans.
• bake 28 to 30 min. or until toothpick inserted in centres comes out clean. cool in pans 10 min. remove from pans to wire racks; cool completely. beat cream cheese in small bowl with mixer until creamy. add sugar, remaining pumpkin and spice; mix well. gently stir in cool whip.
• cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (do not frost top layer.) drizzle with caramel topping just before serving; sprinkle with nuts. refrigerate leftovers.