Luscious Four Layer Pumpkin Cake

Doesn't just the title make you want to drool?

{drip, drip...}

I started making this recipe several years ago after having it on my "Recipes-To-Try" list and oh, my goodness, it is ah-mazing!

No, seriously.

Of course, around here, we love anything pumpkin, so it was an immediate winner, but to make it even more amazing is the feast for the eyes that it is.

It's meant to be something rustic-looking and imperfect, which suits us perfectly, because we're pretty rustic and as far from being perfect as the east is from the west.

Are you ready?

Hold on to your hats, folks!

See what I mean about it not looking perfect?  But what about going-face-down-delicious?  Oh, yeah, baby.

Ingredients:

1 package yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 t. pumpkin pie spice, divided
8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip
1/4 cup caramel topping (or is carmel?  hmmm....)
1/4 cup pecans, chopped

Directions:

Grease and flour two round cake pans.  Preheat oven to 350 degrees.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 t. pumpkin pie spice on medium speed until well blended.  Pour into pans.  Bake 20-22 minutes or until done. Start dying because of the smell of goodness emanating from your oven.  Cool cakes completely.

Beat cream cheese on medium until creamy.  Add powdered sugar, remaining pumpkin, and 1/2 teaspoon pumpkin pie spice; mix well.  Stir in Cool Whip.

Remove cakes from pans; cut each in half horizontally with a serrated knife.  Place bottom layer on a serving plate, spread 1/3 cream cheese mixture on top.  Repeat with two more layers.  Do not frost the top.  Lick all remaining mixture from spoon and bowl.  Drizzle with caramel and pecans.  This time, lick any syrup that may have accidentally gotten on your fingers.

If you somehow manage to not eat it all, store the leftovers in the refrigerator.

Leftovers?  What leftovers?

Exactly.