Busters Recipes

Luscious Four-Layer Pumpkin Cake

Prep Time: 20 min
Total Time: 1 hr 42 min
Makes: 16 servings, one slice each

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.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350F. Grease and flour two 9-inch
round cake pans. Beat cake mix, 1 cup of the pumpkin,
the milk, oil, eggs and 1 tsp. of the pumpkin pie
spice in large bowl with electric mixer on medium
speed until well blended. Pour evenly into prepared
pans.

BAKE 28 to 30 min. or until wooden toothpick inserted
in centers comes out clean. Cool in pans 10 min.
Remove from pans to wire racks; cool completely. Beat
cream cheese in small bowl with electric mixer on
medium speed until creamy. Add sugar, remaining
pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix
well. Stir in the whipped topping.

CUT each cake layer horizontally in half with serrated
knife. Stack layers on serving plate, spreading the
cream cheese filling between layers. (Do not frost top
of cake.) Drizzle cake with caramel topping just
before serving; sprinkle with the pecans. Store
leftover cake in refrigerator.