wherein I admit I'm a lunatic.

um, yeah.  so in the past couple of days, I've managed to a.) somehow correlate dead birds with life and b.) explain how aspens reproduce.

WHAT!   

so feel free to call the loony bin and let them know that there's this lady in Flagstaff who has completely LOST HER MARBLES.   

there, I said it.   

so now, why don't we just erase those last two posts from our memories and pretend they never happened.  agreed?

good.

now that we're back on the same wave length, I would like to present a topic that's a bit on the lighter side.  and I promise it's not even remotely related to dead birds or reproducing trees.  nope.  today I'm here to talk about cake.  more specifically,  luscious four-layer pumpkin cake.

now if this doesn't toot your horn, I don't know what will.

oh now doesn't this look absolutely heavenly?  rich, creamy filling nestled in between layers of pumpkin cake, topped off with a drizzling of caramel and chopped pecans ARE YOU DROOLING YET?  a fabulous fall dessert!

and the best part?  people will gasp and call you amaaaazing when you make it for your next get-together.  and you can just smile and politely agree because no one will have to know how little time you actually spent putting it together.  it's THAT easy.

PS. just don't put the layers on upside down like I did.  duh!

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here's the recipe:


Luscious Four-Layer Pumpkin Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) Cool Whip whipped topping, thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup chopped pecans

HEAT oven to 350

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. pumpkin pie spice in large bowl with mixer until well blended.  Pour into 2 greased and floured 9-inch round pans.

BAKE 28-30 min. or until toothpick inserted into centers comes out clean.  Cool in pans 10 min.  Remove from pans to wire racks; cool completely.

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.  Refrigerate leftovers.

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enjoy!

-jessica

FYI. there is a recipe tab at the top of the page.  by clicking on that you can view all the recipes I've posted.