Friday, October 15, 2010

Luscious Four-Layer Pumpkin Cake

Being on a major sweet and pumpkin kick at the same time has me craving so many things right now. Tell me this cake doesn't look D.E.L.I.C.I.O.U.S! I think I'm going to attempt to make it for Sunday dinner. John's parents are in town and I've got to impress, ya know? Even if they weren't, I'd still find reason of why I should make this huge cake for just John and I. I'm posting it before I try it, but I have a feeling it would get posted anyway, because I'm sure it's just that delicious.

Luscious Four-Layer Pumpkin Cake (thank you Kraft foods)

1 pkg. (2-layer size) yellow cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup  oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup  caramel ice cream topping
1/4 cup chopped PLANTERS Pecans 

HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers
Kraft is even wise enough to include:

Kraft Kitchens Tips

Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers:
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

1 comment:

  1. Holy smokes--that looks like it's going to be sweet it will make your teeth tingle!