Luscious Four-Layer PHILLY Pumpkin Cake Recipe

Directions

Ingredients :

1 (18.25 ounce) package yellow cake mix

1 (14 ounce) can pumpkin, divided

½ cup milk

⅓ cup vegetable oil

4 eggs

1 ½ teaspoons pumpkin pie spice, divided

1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

1 cup icing sugar

3 cups thawed COOL WHIP Whipped Topping

½ cup caramel ice cream topping

½ cup chopped toasted pecans

Methods :

Step 1

Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.

Step 2

Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; 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.

Step 3

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; sprinkle with nuts. Refrigerate leftovers.