This cake is one of those recipes that looks really fancy and tastes delicious, but is extremely easy to make! The cake recipe is based on a cake mix and both the cake and the filling have a light, pumpkin flavor. I’m not even a huge pumpkin fan, but I had several slices of this cake…it is soooo good!
1 yellow cake mix
1 can (15 ounces) pumpkin (use 1 cup in cake and reserve rest of can for filling)
1/2 cup milk
1/3 cup canola oil
1 tsp pumpkin pie spice
Beat ingredients with electric mixer for about 2 minutes until well mixed. Pour into 2 greased 9-inch round pans and bake at 350 for 25-30 minutes. Cool on wire racks.
8 ounces cream cheese
1 cup powdered sugar
16 ounces Cool Whip
1/2 tsp pumpkin pie spice
Beat the cream cheese and then add the powdered sugar, pumpkin and pumpkin pie spice. Beat until smooth and then fold in the Cool Whip.
Once cakes are completely cooled, cut each cake horizontally into two layers. Place bottom layer on a serving plate and spread with 1/4 of the filling. Repeat layers 3 times and then drizzle with caramel topping. Keep in the refrigerator until ready to serve. Enjoy!