Ingredients Jump to Instructions ↓

  1. 3/4 cup shortening

  2. 2-1/4 cups packed brown sugar

  3. 3 eggs

  4. 1-1/2 cups canned pumpkin

  5. 1/2 cup thawed orange juice concentrate

  6. 2-1/2 cups all-purpose flour

  7. 1-1/2 teaspoons baking powder

  8. 1-1/2 teaspoons ground cinnamon

  9. 3/4 teaspoon baking soda

  10. 3/4 teaspoon ground nutmeg

  11. 3/4 teaspoon ground allspice

  12. 1/3 cup 2% milk FILLING:

  13. 1 package (8 ounces) cream cheese, softened

  14. 1 cup confectioners' sugar

  15. 1/2 teaspoon pumpkin pie spice

  16. 1 carton (8 ounces) frozen whipped topping, thawed

  17. 1/2 cup canned pumpkin

  18. 1/4 cup caramel ice cream topping

  19. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator. Yield: 12 servings.


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