Luscious Four-Layer PHILLY Pumpkin Cake Best Family Recipes

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Luscious Four-Layer PHILLY Pumpkin Cake

"Celebrate and revel in a serving of this indulgent pumpkin spice cake."

Ingredients :

1 (18.25 ounce) bundle yellow cake blend
1 (14 ounce) can pumpkin, divided
half of cup milk
1/three cup vegetable oil
four eggs
1 half teaspoons pumpkin pie spice, divided
1 (250 g) bundle PHILADELPHIA Brick Cream Cheese, softened
1 cup icing sugar
three cups thawed COOL WHIP Whipped Topping
half of cup caramel ice cream topping
1/2 cup chopped toasted pecans

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H50M

Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake blend, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in massive bowl with mixer until properly mixed. Pour into organized pans.
Bake 28 to 30 min. Or till toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to twine racks; cool absolutely. Beat cream cheese in small bowl with mixer till creamy. Add sugar, last pumpkin and spice; blend well. Gently stir in Cool Whip.
Cut each cake layer horizontally in 1/2 with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do now not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Notes :

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