1 c Walnuts; chopped
1 pk Spice cake mix; (18.25
-ounces)
1 cn Solid pack pure pumpkin; (16
-ounces)
3/4 c Confectioners’ sugar
2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1 Container frozen whipped
-topping; (16 ounces)
Prepare the spice cake as directed on the package. Add the chopped walnuts
to the batter and bake according to the package directions for two 9 inch
round cake pans. Allow to cool completely on wire racks. In a large bowl,
combine the pumpkin, confectioners’ sugar, cinnamon, cloves, and nutmeg
until thoroughly mixed. Add the whipped topping; mix until well blended.
Cut each cake layer horizontally in half, making a total of 4 cake layers.
Place 1 cake layer cut side down on a platter and top with one quarter of
the pumpkin mixture, spreading just to the edges. Repeat with the remaining
layers of cake and pumpkin mixture 3 more times, ending with the pumpkin
mixuture and leaving the sides unfrosted. Cover loosely and chill for at
least 3 hours before serving.
Note: Top with additional pecan halves for that fancy finishing touch.
This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5
Published in 1997
Yields
12 Servings
