Name: 4-Layer Pumpkin Cake
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) Duncan Hines yellow cake mix; 1 can (14 fl oz/398 mL) pumpkin; 1/2 cup milk; 1/3 cup oil; 4 eggs; 1-1/2 tsp. pumpkin pie spice; 1 pkg. (250 g) Philadelphia cream cheese (light), softened; 1 cup sugar; 3 cups thawed Cool Whip (light); 1 cup whole toasted pecans

Servings: 4 persons

1 pkg. (2-layer size) Duncan Hines yellow cake mix
1 can (14 fl oz/398 mL) pumpkin
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice
1 pkg. (250 g) Philadelphia cream cheese (light), softened
1 cup sugar
3 cups thawed Cool Whip (light)
1 cup whole toasted pecans

1
HEAT oven to 350u00b0F. Grease and flour 2 (9-inch) round baking 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.
2
BAKE 28 to 30 min or until toothpick inserted in center comes out clean. Cool in pans for 10 min. Remove from pans and 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.
3
CUT each cake layer horizontally in half with serrated knife. Stack on serving plate, spreading cream cheese filling between layers. Sprinkle with nuts just before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

4-Layer Pumpkin Cake

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