1 yellow cake mix (no pudding added)
1 15 oz. can pumpkin
pumpkin spice
1 8oz cool whip
1 8oz cream cheese
1 box confectioners sugar
1 jar of caramel topping
Make cake as follows:
cake mix
1 cup pumpkin
1/2 cup milk
1/3 cup oil
4 eggs
1/2 tsp. pumpkin spice
Mix above and bake according to directions in a 9x13 baking pan. cool
completely.
Filling:
1/2 tsp pumpkin spice
cream cheese
1 cup pumpkin
1 cup confectioners sugar
Cream above ingredients until smooth. Fold in cool whip
To assemble
Remove cake from pan. Cut in half then split the halves into layers.
(TIP: I use clean, white thread to split the cake into layers)
You will have four squares when done. put filling between each layer
ending with cake on top. (4 cake layers, 3 filling layers)
Then pour caramel on top and spread to drizzle down the sides.
Refrigerate overnight. I use a large serated knife to cut through the
large slices and then cut in half for easy serving. 12-15 servings