Do you already have an account? Log in below:
Become a registered member and store your own recipes and grocery lists online!
Suggest This Recipe
Category: ayelet > Dessert
This is a light-tasting cake with a nice pumpkin flavor. It is made from cake mix, but it is still a fair bit of work. However, it looks great, and tastes just as good as it looks!Servings: 14
Preparation Time: 90 minutes total
Cooking Time: 30 minutes
Author Rating: 8/10
User Rating: 1.0/10 (based on 8 votes)
You must be logged in to vote.
Recipe StatisticsThis recipe has been viewed 18434 times
7 users have copied this recipe to their recipe box view
Beat the cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in a bowl or electric mixer until everything is blended. Pour it into two round 9-inch baking pans (that have been buttered and floured).
Bake for around 30 minutes, until the cake is cooked. Allow the cakes to cool on wire racks.
Mix the cream cheese in a bowl or mixer until it's creamy. Add the sugar, the rest of the pumpkin, and the rest of the pumpkin spice (1/2 tsp). Stir in the cool whip.
Cut each cake horizontally. They won't be too thick, so this is a bit of a tricky job. Try to cut them as evenly as possible - each cake will be about 1.5 - 2 cm thick after being cut.
Spread the cream cheese icing between each layer, and stack the four layers on top of each other. Don't put any icing on the top - instead, put the caramel sauce on top, and sprinkle with the toasted pecans.
Cut a slice of the cake, and enjoy!
Comments:There are not currently any comments - be the first to add one!
You must be logged in to post comments.