I’ve been making this for years, and it’s become such a hit even among taste testers who don’t generally enjoy things like pumpkin pie. This cake has a more subtle pumpkin taste (but it’s still there), and combined with the filling, it’s quite light and fluffy. This has replaced the traditional pie during Thanksgiving dinner, and is my mother’s dessert of choice for Mother’s Day 🙂
- 12 servings
- 2 1/4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 2 cups pumpkin, divided (NOT pumpkin pie filling)
- 4 large eggs
- 1/2 cup milk
- 1/3 cup canola oil
- 1 1/2 tsp pumpkin pie spice, divided
- Filling Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup icing sugar
- 1 carton (16 oz) frozen whipped topping, thawed
- 1/4 cup caramel ice cream syrup
- Pecan halves, toasted
Preheat oven to 350 degrees F. Grease two 9 inch round baking pans with butter, coat evenly with flour.
Combine all dry ingredients into a large bowl until mixed in.
Add 1 cup pumpkin, eggs, milk, oil, and 1 teaspoon pie spice. Beat on low speed for 30 seconds, then beat on medium speed for 2 minutes. Transfer and divide cake batter between the two prepared pans.
Bake 25-30 min or until a toothpick inserted in center comes out clean. Cool 10 min before removing from pans to wire rack, cool completely.
To make filling, beat cream cheese until light and fluffy. Beat in icing sugar, remaining pumpkin and pumpkin pie spice until smooth and consistent throughout. Fold in whipped topping.
Using a long, serrated knife, cut each cake in half horizontally. Place one layer on a serving plate, and spread with a fourth of the filling. Repeat three times with remaining cake layers and filling.
Drizzle generously with caramel topping and sprinkle pecans. Store in refrigerator.
Source: Read Full Article