This is a family favorite and we have it almost every Thanksgiving for the past few years. It has been requested this year for Christmas as well. I have also tried out making them in cupcake pans for individual servings and they turned out great. ( I will post a picture of the larger cake when I make it the next time.)
Luscious Four-Layer Pumpkin Cake (link to original post)
1 package yellow cake mix
1-15 ounce can pumpkin, divided (use 1 cup canned pumpkin for the cake,the remainder will be for the filling)
1/2 cup milk
1/3 cup oil
1 teaspoon pumpkin pie spice
1/2 teaspoon pumpkin pie spice
1- 8 ounce package cream cheese, softened
1 cup powdered sugar
1- 8 ounce tub Cool Whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans, optional
Heat oven to 350.
Beat all cake ingredients together in large bowl with mixer until well blended. Pour into two greased and floured 9 inch round cake pans.
Bake for 28 to 30 minutes or until toothpick comes out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in mixer bowl until creamy, add sugar, remaining pumpkin, and spice; mix well.
Gently stir in Cool Whip.
Slice each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. Do not frost the top layer. Drizzle with caramel topping just before serving; top with nuts, if desired. Refrigerate any leftovers.