Monday, September 23, 2013
Happy first day of Autumn everyone!
How's the weather for you all?
I'm loving the cooler weather here in northern Nevada, and the mountains actually got a dusting of snow yesterday!
Part of me feels like it's still super early, but the weather is so unpredictable here!
So while you are all readying for the cooler weather and longer nights, I'm sure you are looking for a dessert that will be easy to whip together but looks super impressive right?
Apparently, I am all about the boxed cake mix recipes lately because they are quick to assemble and look fab.
Ready for the recipe?
For the Cake and Topping:
1 (18 1/4 ounce) box of yellow cake mix
1 can (15 ounce) pumpkin puree, divided
1/2 cup whole milk
4 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 container (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/2 cup toasted chopped pecans
Preheat oven to 350 degrees and grease and flour 2-9" cake pans.
In a large bowl combine the box of cake mix, 1 cup of the pumpkin puree, milk, eggs, vegetable oil and 1 teaspoon of pumpkin pie spice. Beat on low for 30 seconds, then switch to medium and continue beating for 2 more minutes. Pour even amounts into your prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pans before inverting on to a cooling rack to cool completely.
In a large bowl, beat together the softened cream cheese until light and fluffy. Add in the powdered sugar, remaining pumpkin puree, and pumpkin pie spice. Beat until smooth. Gently fold in the thawed whipped topping.
Cut each cake layer horizontally into two layers. Place bottom layer on a serving plate, spread with a fourth of the filling. Repeat layers three times. Drizzle with the caramel topping, sprinkle with toasted pecans, slice, and serve!
Refrigerate all extra cake (if there is any!)
This layer cake presents beautifully and is ridiculously easy to whip together.
The nuts provide a great smokey crunch and the cake is so moist with just a hint of spicy pumpkin!
Whip this cake up today to impress your family and friends!
Happy Fall, y'all!!!
*recipe adapted from Taste of Home magazine
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