1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
1-1/2 teaspoon pumpkin pie spice,
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans
Preheat oven to 350°F BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. Pour into 2 greased and floured 9-inch round pans. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer! Drizzle with caramel topping just before serving; top with nuts.
I am a Born again Christian Woman,Preacher's Wife, Mom to 5 grown children, Nana to 11, and great grandma to 8. I love the Lord my God with all my heart, soul and mind.
I just want to be all he wants me to and to live a simple and very peaceful life serving him daily. I want to be a blessing to those around me, and let my lord shine through me. We use the KJV Bible only, we believe it is the holy word of God, written by inspired men of old, filled and being led by the Holy Spirit of God.