(12 – 16 Servings)
- 2 pkgs. “JIFFY” Golden Yellow Cake Mix
- 1/4 cup instant vanilla pudding mix
- 4 tsp. pumpkin pie spice
- dash of cloves
- 2 eggs
- 1 cup cold water
- 1 cup canned pumpkin
- 1 pkg. (8 oz) cream cheese, softened
- 1 cup powder sugar
- 3/4 cup canned pumpkin
- 1/2 tsp. pumpkin pie spice
- 1 container (16 oz) whipped topping, thawed
- 1/4 cup caramel ice cream topping
- 1/3 cup pecans
Preheat oven to 350°F. Grease two 8” round cake pans.
For cake, prepare as directed according to Pumpkin Cake recipe on side of package, doubling recipe. Cool completely. For filling, beat cream cheese until fluffy. Add powdered sugar, pumpkin and pumpkin pie spice. Beat until smooth. Fold in whipped topping. Using a long serrated knife, carefully cut each round in half horizontally. Place bottom layer of cake on serving plate. Spread 1/4 of filling on top. Repeat with remaining cake layers, ending with filling on top. Place pecans on top. Drizzle with caramel topping.
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