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| Luscious Four-Layer PHILLY Pumpkin Cake Recipes |
- PREP 20 mins
- READY IN 1 hr 50 mins
Ingredients
Original recipe makes 16 servings
- 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 pumpkin pie 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
Directions
- 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.
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