1 (18.25 ounce) package deal yellow cake combine
1 (14 ounce) can pumpkin, divided
half cup milk
1/three cup vegetable oil
1 1/2 teaspoons pumpkin pie spice, divided
1 (250 g) package deal PHILADELPHIA Brick Cream Cheese, softened
1 cup icing sugar
three cups thawed COOL WHIP Whipped Topping
half cup caramel ice cream topping
1/2 cup chopped toasted pecans
1 hr 50 minutes
- Warmth oven to 350 levels F. Grease and flour 2 (9-inch) spherical baking pans. Beat cake combine, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in giant bowl with mixer till nicely blended. Pour into ready pans.
- Bake 28 to 30 min. or till toothpick inserted in centres comes out clear. Cool in pans 10 min. Take away from pans to wire racks; cool utterly. Beat cream cheese in small bowl with mixer till creamy. Add sugar, remaining pumpkin and spice; combine properly. Gently stir in Cool Whip.
- Minimize every cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Don’t frost prime layer.) Drizzle with caramel topping simply earlier than serving; sprinkle with nuts. Refrigerate leftovers.
- 370 kcal
- forty six.5 g
- Ldl cholesterol
- seventy two mg
- 18.9 g
- 1.5 g
- 5 g
- 391 mg
* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.
Recipe by Philadelphia Cream Cheese
“Rejoice and luxuriate in a serving of this indulgent pumpkin spice cake.”