This is a recipe I saw in the Kraft Foods magazine. I thought it sounded delicious, so we had to find out. not only was it delicious but it was also easy to make. We tried it and then Robert decided that I needed to make it for a fundraiser auction at the church. Several people have asked for the recipe, so here it is if you were one of the ones that wanted this recipe!
1 package yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
1 1/2 tsp. pumpkin pie spice, divided
1 -8oz. package cream cheese
1 cup powdered sugar
1 8oz tub whipped cream, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped peanuts
Preheat oven to 350 degrees F
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp pumpkin pie spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9 inch round pans.
Bake 28-30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks and cool completely.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spic; mix well; gently stir in whipped cream. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spread cream cheese filling between layers. Do not frost top layer. Drizzle caramel topping just before serving and top with nuts. Refrigerate leftovers.
*Found at www.kraftrecipes.com/recipes/luscious-four-layer-pumpkin-cake-65930.aspx
We found that this was a great tasting cake, but it will be reserved for special occasions as it is a big cake.