If you're like me, you've probably had a lot of sweets already this season. I find as time goes by I have an easier time saying no to sweets that aren't really worth the calories. For all of you trying to stay healthy though, I have a recipe that is worth every. single. decadent. calorie! This Layered Cream Cheese Pumpkin Cake was our favorite dessert on Thanksgiving. There was delicious pies, but this cake 'took the cake' ;) If you need a beautiful dessert for an upcoming party that looks like you spent all day on it, this is the recipe! You'd never know it's base is a cake mix and that it's actually really easy to make. You're going to love it!! Happy holidays.
Layered Cream Cheese Pumpkin Cake
1 box butter pecan cake mix
1 15 oz. can pumpkin puree
1/3 cup canola oil
2 tsp. cinnamon
1/4 cup water
8 oz. cream cheese
1/4 cup caramel topping
Dash of salt
2 cups heavy whipping cream
1/2 cup powdered sugar
6 oz. toffee chocolate bits
Caramel topping, for drizzling
In a large mixing bowl, whisk together the cake mix, canned pumpkin, oil, eggs, cinnamon and water. Once the batter is smooth, prepare the pans. Spray two round cake pans with cooking spray. Use some parchment paper to cover the bottom of each cake pan with one round piece of parchment.
An easy way to do this is to trace the bottom of the round pan on the piece of parchment paper, cut out and place on the bottom of the pan.
Pour the batter equally into each round pan. Bake at 350 for 23-25 minutes. Poke a toothpick in the center of the cake and if it comes out clean, remove from the oven. Let the cake rest for 5 minutes while you make the filling.
For the filling, cream together the cream cheese, caramel topping and salt until smooth. Remove the cakes from the cake pans and place one of the rounds on the bottom of a cake platter. Once the cake is cooled, spread all of the filling over the center of the cake. Put the second cake on top of the filling.
For the whipped cream topping, pour the whipping cream into the bowl. Use an electric mixer to whip together the cream until light and fluffy. Once it is whipped to stiff peaks, add the powdered sugar. Frost the cake with the whipped cream. Pour a layer of toffee bits on top of the cake. Drizzle with extra caramel topping for decoration. Keep in the fridge until ready to serve.