I mentioned in another blog that I’m not a fan of pumpkin pie. I rarely cook my own Thanksgiving dinner thanks to the in laws but I do end up baking a lot during the holiday season. Consequently, I have quite a collection of desserts that are perfect for Thanksgiving, but move beyond the pumpkin pie. This dessert will have people oohing and aahing over your dessert table because it looks so elegant. It is elegant, but it’s not that hard to put together. Since it’s made from a yellow cake mix, this is one dessert that will make you look like a Thanksgiving Diva without the sweat. One tip though: this is a great dessert to make the day before. The filling needs to set and the cake has to cool completely before you can add the filling to it.
You Will Need:
1 package yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted
Directions:
In a large mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice; beat on medium speed until well combined. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. While the cakes are cooling, beat the cream cheese, confectioners’ sugar, and remaining pumpkin and pumpkin pie spice until smooth in a large bowl. Gently fold in the whipped topping. Split each cake into two horizontal layers using a cake slicer. If you don‘t have one, invest is some flavorless dental floss. It‘ll work just as well. Place bottom layer on a serving plate; spread with a fourth of the filling. Add another cake layer, and then filling and so on. You should end up with filling on the very top of the cake. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.
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