Luscious Four-Layer Pumpkin Cake
Recipe Rating:
* * * * *
Prep Time: 20 min
Total Time: 1 hr 42 min
Makes: 16 servings, one slice each
Nutrition Information
Kraft Kitchens Tips
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1 pkg. (2-layer size) yellow cake mix 1 can (15 oz.) pumpkin ,
divided 1/2 cup milk 1/3 cup oil 4 large 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 topping 1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans.
Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of
the pumpkin pie spice in large bowl with electric mixer on medium speed
until well blended. Pour evenly into prepared pans. BAKE 28 to 30 min.
or until wooden toothpick inserted in centers comes out clean. Cool in
pans 10 min. Remove from pans to wire racks; cool completely. Beat cream
cheese in small bowl with electric mixer on medium speed until creamy.
Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice;
mix well. Stir in the whipped topping. CUT each cake layer horizontally
in half with serrated knife. Stack layers on serving plate, spreading
the cream cheese filling between layers. (Do not frost top of cake.)
Drizzle cake with caramel topping just before serving; sprinkle with the
pecans. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special
occasion.
How to Slice and Stack Cake Layers
Place one of the cooled cake layers on a serving plate. Make a 2-inch
horizontal cut around side of cake using a long serrated knife. Then,
cut all of the way through the cake layer to make two layers. Remove the
top layer by sliding it onto a 9-inch round cardboard circle. Frost the
cake layer on the serving plate with one-third of the whipped topping
mixture, then slide the top half of the split cake layer from the
cardboard circle onto the frosted layer on plate. Place the remaining
unsplit cake layer on a cutting board. Cut into two layers as done for
the first layer. Repeat the process of transferring the cake layers to
the stacked cake layers on plate using the cardboard circle.
Substitute
KRAFT KITCHENS VIDEOS
Layer Cake Basics
NUTRITION INFORMATION
Nutrition (per serving)Calories
360
Total fat
19
g
Saturated fat
8
g
Cholesterol
70
mg
Sodium
310
mg
Carbohydrate
44
g
Dietary fiber
1
g
Sugars
31
g
Protein
5
g
Vitamin A
90
%DV
Vitamin C
2
%DV
Calcium
8
%DV
Iron
6
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love from woes."
-Kahlil Gibran,
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