Meals Matter

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Contributed By: peimommy
kraft website

could also be made as a trifle. break cake into pieces and layer whipped mixture between cake pieces and then top with caramel and pecans.

Ingredients

* 1 pkg. (2-layer size) yellow cake mix

* 1 can (14 fl oz/398 mL) pumpkin, divided

* 1/2 cup Milk

* 1/3 cup Oil

* 4 eggs

* 1-1/2 tsp. Pumpkin pie spice, divided

* 1 pkg. (250 g) 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

Preparation

# HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

# BAKE 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small 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. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Cook's Notes

Substitute If you don't have pumpkin pie spice, you can easily make your own by mixing 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves. Size-Wise This is an indulgent dessert for special occasions. Watch your serving size.

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