October 27, 2009

A Little Fall Yumminess For You . . .


I think I'll just let this picture do the talking for a few seconds.

Oh, you've got a little drool spilling out of your mouth - that kind of reminds me of Ollie. Cute on him, but not on grown adults, so let's get down to business.

This cake is good looking, isn't it? I entered it in the Harvest Carnival Bake-Off at our Church this weekend full well knowing it could win based on looks alone. The good news is that this cake tastes as good as it looks! My dessert took home one of the three prizes awarded not because I'm an amazing chef, but because it's a fool-proof recipe. And now, because I love you so much {and because I believe every gal should have hips like mine}, I'm going to give you the recipe. Just don't tell anyone else how easy it is to make . . . because it's totally faux gourmet.

Decadent Four-Layer Pumpkin Cake

1pkg. yellow cake mix

1 15 oz can pumpkin divided

1/2 cup milk

1/3 cup vegetable oil

4 large eggs

11/2 tsp pumpkin pie spice

1 8 oz pkg cream cheese, softened

1 cup powdered sugar

1 8 oz tub Cool Whip

1/4 cup caramel or caramel chocolate topping

1/2 cup candied pecans

Preheat oven to 350 degrees. Grease and flour 2 9 inch cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs and 1 tsp pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Leave in pans and cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well. Stir in Cool Whip.

Remove cakes from pans; cut each layer in half horizontally with serrated knife. Stack the layers on a cake plate, spreading cream cheese mixture between each layer. Do not frost top layer. Drizzle with caramel sauce {I prefer caramel chocolate sauce from Target} and top with candied pecans. Store in refrigerator.

Now, please go make this cake and share it with a bunch of people you love {it feeds about 16}. You can thank me later.
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7 comments:

Apis Melliflora said...

I have to confess I would probably pick off most of the candied pecans before digging into the cake. Is that bad?

Must go wipe off the drool.

The Queen Vee said...

Pumpkinny Delicious but not ver nutritious, perfect for the season.

AND beautiful to look at too.

Burton's blog said...

WOW!! I am on my way to the store for ingredients right now! Thanks!

jd said...

oh, meine Gute. That's all I have to say. And yum. Yum yum yum.

Jessie said...

I'm not much of a baker, but I think this cake looks good enough to try and make (and maybe even foolproof enough for me:) ). I'm a diehard chocoholic, so that topping looks amazing!

Dion Seneca said...

Oh my goodness! I am always on the lookout for an easy yet fantastic dessert. This one is definitely going to be tried at my house!!!

Tracie said...

I have taken this to two gatherings and people rave! Genius! Ryan added his German grandmother's penuche frosting (tastes mapley) for the top yesterday and it was delicious! This will forever be an impressive fall favorite!