Friday, October 19, 2012

Pumpkin Cake with Pumpkin Cream Cheese Filling

I loove Fall. It is my favorite season! One of the things I love the most about Fall is baking! I love to make lots of baked goodies. I add something new every year to my list of yummies. Keep up with my blog to see what I make new this year!
This recipe comes from an amazing magazine I got from my Mother-in-Law, it's Kraft Food & Family. Looove it! It is from the Winter of 2007 but I have found so many good recipes from it.  One of my favorite things about this recipe is that it seems, to your guests, that you slaved over this cake all day when in reality you are using a boxed cake mix and dressing it up! Boxed cake mixes are wonderful! If you love Pumpkin you will love this!

Pumpkin Cake with Cream Cheese Filling

by Kelly Brown
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (15 oz) pumpkin, divided
  • 1/2 cup of milk
  • 1/3 cup of oil
  • 4 eggs
  • 1 1/2 tsp. pumpkin pie spice, divided
  • 1pkg. (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tub (8 oz.) whipped topping, thawed
  • 1/4 cup caramel syrup
  • 1/4 cup chopped pecans

For the Cake
  1. Preheat oven to 350°. Grease two 9-inch round cake pans.
  2. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs, and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  3. Bake 28-30 minutes. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely.

For the Filling
  1. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice mix well. Stir in whipped topping.
  2. Cut each cake layer horizontally in half with serrated knife.*
  3. Stack layers on serving plate, separating the cream cheese filling between the layers. (Don't frost top of cake! You can if you really want to but it's not what the recIpe, or I, recommend.)
  4. Drizzle cake with caramel just before serving. Sprinkle with pecans. Store leftover cake (what little you will have left!) in refrigerator.
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*This can get tricky but here is what I have done. First I tried putting toothpicks around the cake to use as a guide and that didn't help. So this time I didn't stress over my layers not being perfect and I just eyeballed it and cut them suckers! Only one layer came out too thin but I figure that was ok!
Enjoy this yummy cake!

Original Source: Kraft


  1. I cook this all the time after seeing it on your page and it is AWESOME...

  2. Oh good! Everyone LOVES it! So glad you like it too! Thanks for checking out my page! :)