Before you begin, let me preface this by saying you can further reduce the calories on this delicious dessert by using neufchatel cheese in place of the cream cheese and reduced calorie whipped
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened (or neufchatel Cheese if you want to reduce the calories)
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans, walnuts or peanuts (whatever you happen to have on hand)
Preheat the oven to 350°F.
In a Medium mixing bowl, combine cake mix, 1 cup pumpkin,
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean.
Remove from oven and Cool cakes in pans for 10 minutes, then Remove from pans and invert onto wire cooling racks; cool completely.
In a Medium mixing bowl, combine cream cheese, sugar, and remaining pumpkin and spice, mixing until smooth and creamy. Gently Fold in the cool whip.
Cut each cake layer horizontally in half with serrated knife or a piece of waxed, unflavored dental floss.
Stack the first layer on serving plate, spreading cream cheese filling over each layer, repeat until all layers are covered but Do not frost top layer.
Drizzle with caramel topping just before serving; top with nuts. Refrigerate
Calories 350 , Total fat 18g , Saturated fat 7g , Cholesterol 65mg , Sodium 300mg , Carbohydrate 43g , Dietary fiber 1g , Sugars 31g , Protein 5g , Vitamin A 90%DV , Vitamin C 2%DV , Calcium 8%DV , Iron 6%DV .
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