Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with the electric mixer on the med. speed until will blended. Pour evenly into prepared pans.
Bake 28-30 minutes or until toothpick comes clean. Cool in pans 10 mins. Remove from pans to wire racks, cool completely. Beat cream cheese in small bowl with electric mixer on med. speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin spice, mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spread the cream cheese fill in between the layers. (Do not frost top of the cake) Drizzle cake with caramel topping just before serving, sprinkle with the pecans. Store left over cake in the refrigerator.
|Serving Size: 1 Serving (1737g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2633 (52%)|
|Amt Per Serving||% DV|
|Total Fat 292.6g||390 %|
|Saturated Fat 109.7g||548 %|
|Monounsaturated Fat 118g|
|Polyunsanturated Fat 42.2g|
|Cholesterol 1020.4mg||314 %|
|Sodium 4584.6mg||158 %|
|Potassium 2420.5mg||64 %|
|Total Carbohydrate 540.2g||159 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 530.7g|
|Protein 76.9g||110 %|
Powered by: USDA Nutrition Database
Calories per serving: 5035
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