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Nutty Pumpkin Square Cake

photo by:kraft
Enjoy spicy pumpkin squares any time of year with this easy busy-day cake. It's made with canned pumpkin and a creamy topping sprinkled with nuts.
20 min
1 hr 30 min
16 servings

What You Need

pkg.  (2-layer size) yellow cake mix
cup  canned pumpkin
cup  milk
cup   oil
tsp.  pumpkin pie spice
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
tsp.  ground cinnamon
cup  chopped PLANTERS Pecans, toasted, divided

Make It

HEAT oven to 350°F.

GREASE and flour 2 (9-inch) square pans. Beat cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until blended; pour into prepared pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

MIX COOL WHIP and cinnamon until blended. Cut each cake layer horizontally in half with serrated knife. Stack layers on plate, filling each layer with 1/4 each of the COOL WHIP mixture and nuts. Frost top of cake with remaining COOL WHIP mixture; sprinkle with remaining nuts.

Kraft Kitchens Tips

Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through cake layer to make two layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Cover cake layer on plate with 1/4 each of the COOL WHIP mixture and nuts, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Repeat with remaining cake layers.
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