Components
Unique recipe makes sixteen servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
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1 (18.25 ounce) package deal yellow cake combine
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1 (14 ounce) can pumpkin, divided
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half cup milk
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1/three cup vegetable oil
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four eggs
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1 1/2 teaspoons pumpkin pie spice, divided
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1 (250 g) package deal PHILADELPHIA Brick Cream Cheese, softened
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1 cup icing sugar
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three cups thawed COOL WHIP Whipped Topping
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half cup caramel ice cream topping
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1/2 cup chopped toasted pecans
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PREP
20 minutes
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READY IN
1 hr 50 minutes
Instructions
- 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.
Vitamin
- Energy
- 370 kcal
- 18%
- Carbohydrates
- forty six.5 g
- 15%
- Ldl cholesterol
- seventy two mg
- 24%
- Fats
- 18.9 g
- 29%
- Fiber
- 1.5 g
- 6%
- Protein
- 5 g
- 10%
- Sodium
- 391 mg
- sixteen%
* % 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.”
