Pumpkin Torte

1 package yellow cake mix

1 can (15 oz) pumpkin, divided (I uses our home pureed pumpkin)

1/2 cup milk

4 eggs

1/3 cup oil

1-1/2 tsp pumpkin pie spice-divided

1 pkg (8oz) cream cheese, softened

1 cup confectioners' sugar

1 (16oz) tub cool whip, thawed

1/4 cup caramel ice cream topping

1/2 cup chopped pecans

Preheat oven to 350.

Combine the cake mix, 1 cup pumpkin, milk, oil and 1 tsp pumpkin pie spice. Mix well, and pour into two greased round cake pans. Bake 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cool the cakes 10 minutes in the pan then, remove them from the pans and finish cooling. 

In large bowl beat cream cheese until fluffy. add the sugar, and remaining pumpkin and pie spice. Beat until smooth (it may seem that the batter is really runny at this stage, but so long as you followed the recipe it's OK) then fold in the cool whip. 

Now, cut each cake in half, put 1/4 of the filling on and spread, sprinkle with 1/4 of the pecans. Repeat. After top layer is on and filling mixture spread and pecans sprinkled on the top,drizzle the caramel topping over cake (we didn't have any caramel, I forgot to put it on the list- but I can say it is still delicious without it!).

Yields: 10 Servings (it all depends on how big of a slice you want!)

 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31