4-Layer Pumpkin Cake

Here’s the 4-layer Pumpkin Cream Cake I made for Thanksgiving. There were already 3 pies on the menu so I decided to change it up and make a cake.  I prefer topping it with plain toffee bits, but could only find the chocolate toffee bits so had to use that instead.  Either way it’s delicious!

4-Layer Pumpkin Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (8 oz.) Cream Cheese, softened
• 1  cup powdered sugar
• 1 tub (8 oz.) Whipped Topping, thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup toffee candy bits

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended.  Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean.  Cool in pans 10 min.  Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy.  Add sugar, remaining pumpkin and spice; mix well.  Gently stir in COOL WHIP.  Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, and on top.  Refrigerate for a couple of hours before serving.  Drizzle with caramel topping just before serving; top with toffee bits.   Refrigerate leftovers.

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