Celebrate and enjoy a serving of this indulgent pumpkin spice cake.
Preparation Time
20 mins
Total Time
20 mins
Calories
370 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
½ cup milk
1 (18.25 ounce) package yellow cake mix
⅓ cup vegetable oil
4 large eggs eggs
½ cup chopped toasted pecans
½ cup caramel ice cream topping
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
