Fall tastiness

I was looking for the santa fe rice and beans recipe I use this weekend (my printer is out of ink --for like 4 months) and accidently (I swear) stumbled on this recipe for Luscious Pumpkin layer cake from the Kraft food website.

1 pkg. (2-layer size) yellow cake mix 

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 

1 cup  Powdered sugar 

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 

1/4 cup  Caramel ice cream topping 

1/4 cup chopped PLANTERS Pecans 

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. Cool in pans 10 min. Remove from pans to 

wire racks; cool completely. 

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. 

Gently stir in COOL WHIP. 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; top with nuts. Refrigerate leftovers. 

I substituted whip cream for Cool Whip because I find Cool Whip crosses my unnatural food threshold.

Comments

[mom-in-law]

YUMMY! Save me a piece.