Dessert

Pumpkin Cake with Cream Cheese and Pumpkin Filling is for Dessert.

Pumpkin Cake with Cream Cheese and Pumpkin Filling takes 45 minutes to prepare.

Pumpkin Cake with Cream Cheese and Pumpkin Filling takes 30 minutes to cook.

Pumpkin Cake with Cream Cheese and Pumpkin Filling makes 16 servings.

The ingredients for Pumpkin Cake with Cream Cheese and Pumpkin Filling are:

1 box of yellow cake mix
3 tsp pumpkin pie spice
3 cup cooked pumpkin (what remains after taking out 1 cup for the filling)
1/2 cup skim milk
4 eggs
1/3 cup canola oil

For filling:
250 gr/ 8 oz light cream cheese at room temp
1 1/3 cup icing sugar
1 cup pumpkin
1 tsp pumpkin pie spice
3 cups light cool whip
4 TBS carmel sauce
1/4 cup chopped toasted pecans

Here is how you make Pumpkin Cake with Cream Cheese and Pumpkin Filling:

Mix add 2 cup pumpkin, 2 tsp pumpkin pie spice, milk, oil and eggs. Add cake dry cake mix.Mix and pour into greased and floured 9 inch cake pans. ). Bake at 350 for about 30 minutes or until tests done. Remove from pan after 10 minutes and let cool.Beat the cream cheese until smooth, add icing sugar, 1 cup pumpkin and pumpkin pie spice. Beat until smooth. By hand mix in the cool whip.Slice the cake layer in half horizontally. (Use toothpicks stuck in around the sides and "cut" with dental floss if this is difficult for you to get even)Put half the filling between the layers. Put the other layer on top of this and add rest of filling on top. Toast the pecans lightly and let cool. Drizzle the carmel sauce on the cake, and then top with pecans.

The nutritional information for Pumpkin Cake with Cream Cheese and Pumpkin Filling is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 340.0

• Total Fat: 13.4 g
• Cholesterol: 56.7 mg
• Sodium: 434.8 mg
• Total Carbs: 45.9 g
• Dietary Fiber: 1.3 g
• Protein: 5.1 g