Birthday Cake!

The Mother Unit came up and she brought a birthday cake! Woo! 

I asked for something that wasn't too sweet as I haven't recovered from my holiday sugar overdose. This pumpkin cake was perfect! Mom says that it's better if you make it ahead of time and let it sit overnight (minus the caramel and nut topping, add those right before serving). We may or may not have had some for breakfast.

Luscious Four-Layer Pumpkin Cake

(from the Mother Unit)

Ingredients:
1 pkg. (2-layer size) yellow cake mix 

1 can (15 oz.) pumpkin, divided 

1.5 cup milk 

1 1/3 cup oil 

4 Eggs 

1-1.5 tsp. pumpkin pie spice , divided 

1 pkg. (8 oz.) cream cheese, softened 

1 cup powdered sugar 

1 tub (8 oz.) cool whip, thawed 

1 1/4 cup caramel ice cream topping 

1 1/4 cup chopped pecans
Directions:
1. Heat oven to 350 F. 

2. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. 

3. Pour into two greased and floured 9·inch round pans. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
4. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.