Smart Choice Luscious Four Layer Pumpkin Cake Food

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium 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 COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

4-LAYER PUMPKIN CAKE WITH PUMPKIN CREAM RECIPE

Steps:

• HEAT oven to 350°F.
• BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round baking pans.
• BAKE for 28 to 30 min. or until toothpick inserted in centers comes out clean.
• Cool in pans for 10 min. Remove cake from pans onto wire rack and cool completely.
• BEAT cream cheese in medium bowl with mixer until creamy.
• Add sugar, remaining pumpkin, and spice; mix well.
• Gently fold in whipped topping.
• Cut each cake layer horizontally in half with serrated knife.
• Build the cake stack on a serving plate, spreading cream cheese filling between layers, and on top.
• Refrigerate for a couple of hours before serving.
• Drizzle with caramel topping just before serving and sprinkle the top with toffee bits.
• Refrigerate leftovers.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2 (9-inch) round cake pans.
• Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
• Pour evenly into prepared pans.
• Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
• Cool completely on wire racks.
• Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
• Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
• Stir in whipped topping.
• Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.
• Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.
• Do not frost the top layer.
• Drizzle with caramel topping and toasted pecans.
• Store in refrigerator.