Luscious 4 Layer Pumpkin Cake
1 pkg yellow cake mix
1 can (15oz) pumpkin (divided)
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 tsp pumpkin pie spice (divided)
1 pkg cream cheese, softened
1 cup powdered suger
1 tub (8oz) cool whip - thawed
1/4 cup caramel topping
1/4 cup chopped pecans
Pre- heat oven to 350. Grease 2 (9in) round cake pans. Beat cake mix, 1 cup of pumpkin,milk, oil, eggs and 1 tsp spice in large bowl on med speed til blended. Pour in to cake pans; bake 20 - 22 minutes or til done. Cool.
Beat cream cheese til smooth; add powdered sugar, remaining pumpkin and spice. Mix well. Stir in cool whip. Split each layer of the cooled cake horizontally (making two more layers)place layers one at a time on serving plate spreading cream cheese mixture in between each layer but not on the top. Drizzle caramel sauce on the top and sprinkle with pecans. Store in refrigerator.
(I place my cake in the freezer for a little while before splitting the layers. It just makes it a little easier to handle)
