Hi, everyone! My name is Tanyia and I blog at Domestic Deficit Disorder...aptly named for my flitting from one craft or hobby, school play or volleyball game, recipe or cleaning idea... trying to keep sane while doing it! I just wanted to thank Chelsea for letting me stop by during the hop and share this recipe! I am absolutely in love with it, as are my kids and husband. I really hope you give it a try and enjoy it! It is absolutely delicious with a hot cup of coffee...for breakfast! (Not that I would ever eat such a thing for breakfast! pffft!)
Pumpkin Cake with Pumpkin Cheesecake Mousse
Cake:
1 boxed yellow cake mix
15 oz can pumpkin puree
1/2c milk
1/3c oil
2 eggs
1 tsp pumpkin pie spice
Cheesecake Mousse Filling:
8oz package cream cheese, softened
1c powdered sugar
15oz can pumpkin puree
1/2 tsp pumpkin pie spice
8oz Cool Whip
Top of cake:
chopped pecans
caramel syrups
Directions:
Preheat oven to 350 degrees.
Beat cake mix, pumpkin, milk, oil, eggs and spice in large bowl with mixer until well blended.Divide evenly into 3 greased and floured 9-inch round pans.Bake approx 25 to 30 minutes, depending on your oven. Remove from pan and let cake cool while you prepare the filling.
Beat cream cheese until creamy. Add sugar, pumpkin and spice; mix well. Fold in the Cool Whip. Place the bottom layer of the cake on a serving plate and layer on 1/3 of the filling. Add the next layer of cake and the next 1/3 of the filling. Finally, add the last layer and top with the last third of the filling. Sprinkle with chopped pecans and drizzle on caramel syrup to taste.
** the cake as a whole tastes much better after being refrigerated over night. The mousse really settles and all the flavors marry and mellow really well!
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