Pumpkin Cake with Cream Cheese and Pumpkin Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 box of yellow cake mix3 tsp pumpkin pie spice3 cup cooked pumpkin (what remains after taking out 1 cup for the filling)1/2 cup skim milk4 eggs1/3 cup canola oilFor filling:250 gr/ 8 oz light cream cheese at room temp 1 1/3 cup icing sugar1 cup pumpkin1 tsp pumpkin pie spice3 cups light cool whip4 TBS carmel sauce1/4 cup chopped toasted pecans
Mix add 2 cup pumpkin, 2 tsp pumpkin pie spice, milk, oil and eggs. Add cake dry cake mix.Mix and pour into greased and floured 9 inch cake pans. ). Bake at 350 for about 30 minutes or until tests done. Remove from pan after 10 minutes and let cool.
Beat the cream cheese until smooth, add icing sugar, 1 cup pumpkin and pumpkin pie spice. Beat until smooth. By hand mix in the cool whip.
Slice the cake layer in half horizontally. (Use toothpicks stuck in around the sides and "cut" with dental floss if this is difficult for you to get even)
Put half the filling between the layers. Put the other layer on top of this and add rest of filling on top. Toast the pecans lightly and let cool. Drizzle the carmel sauce on the cake, and then top with pecans.
Beat the cream cheese until smooth, add icing sugar, 1 cup pumpkin and pumpkin pie spice. Beat until smooth. By hand mix in the cool whip.
Slice the cake layer in half horizontally. (Use toothpicks stuck in around the sides and "cut" with dental floss if this is difficult for you to get even)
Put half the filling between the layers. Put the other layer on top of this and add rest of filling on top. Toast the pecans lightly and let cool. Drizzle the carmel sauce on the cake, and then top with pecans.
Nutritional Info Amount Per Serving
- Calories: 340.0
- Total Fat: 13.4 g
- Cholesterol: 56.7 mg
- Sodium: 434.8 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 1.3 g
- Protein: 5.1 g
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