4-layer pumpkin cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 258.2
  • Total Fat: 5.4 g
  • Cholesterol: 1.4 mg
  • Sodium: 335.4 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.9 g

View full nutritional breakdown of 4-layer pumpkin cake calories by ingredient
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Number of Servings: 16


    1 pkg. (2-layer) yellow-cake mix
    1 can (15oz.) pumpkin, divided
    1/2 cup skim milk
    1/3 cup aplesauce
    1 cup egg substitute
    1 1/2 tsp. pumpkin pie spice, divided
    1 pkg. ( 8 oz.) fat-free cream cheese
    1 cup powdered sugar
    1 tub (8 oz.) cool whip free
    1/4 cup sugar free caramel topping
    1/4 chopped pecans


Preheat oven 350. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, applesauce, & 1 tsp. pumpkin pie spice in large bowl with electric mixer on medium spped until well blended. Pour evenly into prepared pans. Bake 28-30 mins. or until wooden toothpick comes out clean. Cool in pans 10 mins. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining spices; mix well. Stir in cool whip. Cut each cake horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between each layer. Do not frist top of cake. Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake inthe refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user ECHAVIS.

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