So, the other day, I posted this picture on Facebook… and everyone wanted the recipe!
I’m not one to keep a good thing to myself, so for this week’s Wild About feature, I’m sharing one of my all time favorite recipes – Pumpkin Layer Cake with Pumpkin Cream Cheese Frosting.
This recipe is embarrassingly easy, and has never let me down. I made it for two groups of friends this week, and everyone went away happy.
Read on, then run to the store for the ingredients. You will not be disappointed.
For the cake:
1 package yellow cake mix
15 oz. pumpkin, divided
1/2 cup milk
1/3 cup canola oil
4 eggs
1 1/2 teaspoon pumpkin pie spice, divided
1 package cream cheese, softened
1 cup powdered sugar
1 8 oz. tub whipped topping, thawed
caramel topping
Heat oven to 350 degrees. Beat mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice until well blended. Pour into two round 9 in pans. Bake 28-30 minutes. Let cool.
Beat cream cheese until creamy. Add sugar, remaining pumpkin and spice, and continue beating until well mixed. Gently stir in whipped topping.
Cut each cake horizontally, and spread cream cheese mix between each layer and on top of the cake. Drizzle with caramel just before serving. Then swoon with delight each time you take a bite.