Mixing the batter
The top of the cake always comes out some what cracked like a pumpkin pie would... I like the effect.
I always cut the top off of one of the 2 cakes so the cake lays flatter (it also makes for a good test piece, gotta check out the flavor!!)
Even though you think you might run out of the filling, there actually will be left overs so you are able to be generous with the layers!
Here is a side view of the finished cake. Of course, it always looks kind of messy... once you cut it into slices, add whip cream and drizzle caramel on it... it looks quite nice!
What You Need!1 pkg. (2-layer size) yellow cake mix (I use french vanilla!)
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I use the reduced fat version)
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I use the reduced fat version)
1/4 cup caramel ice cream topping
Make It!
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well 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. (for me it usually take about 40 minutes to cook, this is quite a thick batter) Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy (room temp works best). Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP (make sure the cool whip is not frozen hard). 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. Refrigerate leftovers.
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well 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. (for me it usually take about 40 minutes to cook, this is quite a thick batter) Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy (room temp works best). Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP (make sure the cool whip is not frozen hard). 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. Refrigerate leftovers.
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