Luscious Four-Layer Philly Pumpkin Cake

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (18.25 ounce) package yellow cake mix
• 1 (14 ounce) can pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons pumpkin pie spice, divided
• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 1 cup icing sugar
• 3 cups thawed COOL WHIP Whipped Topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Lightly brush two 9-inch round pans with a little of the vegetable oil.

2. Beat the cake mix, half of the pumpkin, the milk, the vegetable oil, the eggs and 3/4 teaspoon of the pumpkin pie spice on low speed for 30 seconds, then on medium for 2 minutes until smooth.

3. Divide the batter between the two pans and bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn out onto a rack to cool completely.

4. Toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Set aside to cool.

5. Beat the softened cream cheese, icing sugar, remaining pumpkin and remaining pumpkin pie spice until smooth. Fold in 1 cup of the whipped topping.

6. Slice each cooled cake horizontally in half to make four thin layers. Place one layer on a serving plate and spread with a third of the filling. Repeat with the next two layers, then top with the last layer.

7. Spread the remaining 2 cups of whipped topping over the top and sides of the cake. Drizzle the caramel ice cream topping over the top and sprinkle with the toasted pecans.

8. Refrigerate for at least 2 hours before slicing so the filling sets.