Published: November 12, 2007 11:00 pm      

Recipe of the Week: 4-Layer Pumpkin Cake

Vicki Edgecomb of Traverse City sent in today's recipe.

She said a co-worker brought it to work one day.

"Everyone thought it was delicious," she writes. "I am sure you will also."

She said it makes a "very attractive and tasty dessert for the upcoming holidays."

Luscious Four-Layer Pumpkin Cake

1 package yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 c. milk

1/3 c. vegetable oil

4 large eggs

1&1/2 t. pumpkin pie spice, divided

1 8-oz. package cream cheese, softened

1 c. powdered sugar

1 tub (8 oz.) Cool Whip, thawed

1/4 c. caramel topping

1/2 c. pecans

Preheat oven to 350 degrees.

Grease and flour 2 9-inch round cake pans.

Beat cake mix, one cup of the pumpkin, milk, oil, eggs and 1 t. pumpkin pie spice in large bowl with electric mixer on medium speed, until well-blended. Pour evenly into prepared pans. Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.

Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 t. pumpkin pie spice; mix well. Stir in whipped topping.

Remove cake layers from pans. Cut each layer horizontally in half with a serrated knife. Stack one layer on a serving plate, spread with cream cheese mixture and repeat with remaining layers, except do not frost the top layer with cream cheese. Drizzle caramel topping and pecans over the top. Store in refrigerator.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.