Bring together caramel, cream cheese and pecans in this Luscious Four-Layer Pumpkin Cake. Heat oven to 350°F. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until 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.
This Low-Carb Layered Pumpkin Dessert features a shortbread – almost snickerdoodle tasting – crust, a white cheesecake layer, a cool and creamy pumpkin spice layer, and then for the garnish, you can choose to layer or pipe on whipped cream, nuts, and/or spices in your desired amount. Aside...
Directions Preheat oven to 350°. Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Beat cream cheese until light and fluffy. Using a long serrated knife, cut each cake horizontally in half.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.