Celebrate and enjoy a serving of this indulgent pumpkin spice cake.
Original recipe makes 16 servings
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (14 ounce) can pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice, divided
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1 cup icing sugar
3 cups thawed COOL WHIP Whipped Topping
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans
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PREP
20 mins
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READY IN
1 hr 50 mins
Directions
- Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
Nutrition
Calories: 370 kcal
Carbohydrates: 46.5 g
Cholesterol: 72 mg
Fat: 18.9 g
Fiber: 1.5 g
Protein: 5 g
Sodium: 391 mg