Luscious Four-Layer PHILLY Pumpkin Cake

Celebrate and enjoy a serving of this indulgent pumpkin spice cake.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 370 Calories

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
• 1 (14 ounce) can pumpkin, divided
• 1 ½ teaspoons pumpkin pie spice, divided
• 1 cup icing sugar
• 3 cups thawed COOL WHIP Whipped Topping

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.