Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Cakes

1 package spice cake mix
1 16 ounce can solid-pack pumpkin
3 eggs
1/4 cup butter — softened
1 1/2 16 ounce containers cream cheese frosting
1/3 cup caramel topping
Pecan halves

Preheat oven to 350°. Grease and flour 3 (9 inch) round cake pans.

Combine cake mix, pumpkin, eggs and butter in large bowl; beat with electric mixer at medium speed 2 minutes. Divide batter evenly among prepared pans.

Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes on wire racks; remove from pans and cool completely.

Place on cake layer on serving plate; cover with frosting. Repeat layers, ending with frosting. Frost side of cake. Spread caramel topping over top of cake, letting some caramel drip down side. Garnish with pecan halves.

Yield: “3 9-inch pans”

Per Serving (excluding unknown items): 371 Calories; 18g Fat (42.2% calories from fat); 2g Protein; 53g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 267mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Carol’s cookbook she bought in Charlotte.