Luscious Four-Layer Pumpkin Cake

Yesterday afternoon, both kids slept at the same time.  I celebrated by making ham and scalloped potatoes with Luscious Four-Layer Pumpkin Cake (their name, not mine... "luscious" takes it a little over the top in my books).  The meal involved not one, but two whole bricks of cream cheese.  You know a meal is going to be good with ingredients like that.

All that delicious food and what did the two-year old eat off of his plate?  A banana.  Sigh.  Almost one-year-old demanded seconds though.  Porker.  (I'm punny... and I hope you're smiling)

This may not be from scratch, but it does require a little bit of effort.  Honestly, though, your efforts will be rewarded.  Its delicious.
Photo from Kraft Kitchens... I liked the taste a lot better than I liked my photos of it.
Sidenote: I finally got out the Advent wreath on Monday, so last night we lit the candles while we ate.  In Nevin's mind, candles are for birthdays, so I told him these candles were for Jesus' birthday.  When I went to cut a piece of cake for myself, Nevin called out, "Mommy!  Don't eat all the cake!  Santa is bringing Jesus later!"

Luscious Four-Layer Pumpkin Cake
(from Kraft Kitchens)

1 pkg. (2-layer size) yellow cake mix
1 can (14 fl oz/398 mL) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
3 cups thawed Cool Whip Whipped Topping
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans

1. Heat oven to 350°F.
2. Grease and flour 2 (9-inch) round pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
3. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
4. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
5. 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 cake with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.


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