Got leftover Halloween candies? Watch and learn how to turn your kids’ leftover chocolate candies and candy bars into these crumbly shortbread candy bars. These cookies can be stored in an airtight container, at room temperature, for up to 4 days.
Move over pumpkin pie… Hello, pumpkin cake! This jaw-dropping four-layer pumpkin cake topped with pecans, caramel and velvety spiced pumpkin cream cheese frosting will be the talk of any Thanksgiving dinner years to come. Watch the video and learn how super easy it is to make this luscious pumpkin cake. If you wish to lighten this cake, substitute the regular cream cheese and whipped topping for PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. If you wish to omit the caramel ice cream topping, microwave 10 KRAFT Caramels and 1 Tablespoon milk in microwaveable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Four-Layer Pumpkin Cake Yield: 16 servings
1 package (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
1-1/2 teaspoon pumpkin pie spice, divided
1 package (8 oz.) PHILADELPHIA 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 PLANTERS Pecans
Thanksgiving is fast approaching, how about making something new and exciting this year?!?! This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin cake roll! This cake roll can be made ahead and frozen for up to 1 month.