Friday, November 03, 2006
Desserts: Luscious Four-Layer Pumpkin Cake
Luscious? Sounds X-rated.
1 pkg yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping, thawed
1/4 cup caramel topping
1/4 cup chopped pecans, optional Lorraine!
Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl until well blended. Pour evenly into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl until creamy. Add sugar, remaining pumpkin and remaining pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake in half horizontally with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between the layers. (Do not frost top of cake.) Drizzle top of cake with caramel topping and sprinkle with chopped pecans just before serving.
1 pkg yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping, thawed
1/4 cup caramel topping
1/4 cup chopped pecans, optional Lorraine!
Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl until well blended. Pour evenly into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl until creamy. Add sugar, remaining pumpkin and remaining pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake in half horizontally with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between the layers. (Do not frost top of cake.) Drizzle top of cake with caramel topping and sprinkle with chopped pecans just before serving.
Labels: desserts
# posted by jLow @ 10:46 AM 
