• 16servings
  • 90minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (2-layer size) yellow cake mix

  2. 1 can(s) (15-ounce) pumpkin , divided

  3. 1/2 cup(s) milk

  4. 1/3 cup(s) oil

  5. 4 eggs

  6. 1 1/20 teaspoon(s) pumpkin pie spice , divided

  7. 1 package(s) (8-ounce) PHILADELPHIA Cream Cheese , softened

  8. 1 cup(s) powdered sugar

  9. 1 tub(s) (8-ounce) COOL WHIP Whipped Topping , thawed

  10. 1/4 cup(s) caramel ice cream topping

  11. 1/4 cup(s) PLANTERS Pecans , chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

  3. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely.

  4. 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 any leftovers.


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