Our friends, the Cunningham's, came over for dinner tonight and Sarah made
this. It was AMAZING. I love pumpkin desserts, don't you?
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 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
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well 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 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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
I painted my entryway yesterday. I wanted it to feel a little more welcoming. Painting is a pain, but it makes a difference, I think.
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