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Four-Layer Pumpkin Pie |
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(Click
here to open a Printer Friendly Version of this recipe)
Prep: 20 min.
Total: 1 hour 42 min. (including
cooling)
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped Planters Pecans
Remember
that if you have any leftover cake store in the refrigerator.
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Preheat the
oven to 350° F.
Grease and flour two 9-inch round cake pans.
Beat the cake mix and 1 cup of the pumpkin in large bowl
with electric mixer on medium speed until well blended.
Add the milk slowly until well blended.
Add the oil slowly until well blended.
Add the eggs, one at a time slowly until well blended.
Add 1 tsp of the pumpkin pie spice until well blended.
Pour evenly into prepared pans.
Bake for 28 to 30 min. or until wooden toothpick inserted
in centers comes out clean.
Cool in pans for 10 min.
Remove from the pans to wire racks and cool completely.
Beat the cream cheese in small bowl with electric mixer on
medium speed until creamy.
Add the sugar, the remaining pumpkin and remaining 1/2
tsp. pumpkin pie spice.
Mix well.
Stir in the whipped topping.
Place toothpicks around the cake to mark the cake in
halves.
With a sawing motion, cut each cake layer horizontally in
half with serrated knife with the toothpick as the guide.
Remove the toothpicks.
Stack the layers on serving plate, spreading the cream
cheese filling between layers. (Do not frost top of cake.)
Drizzle the cake with caramel topping just before serving
and sprinkle with the pecans.
Serves 16 |
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