1Package Yellow Cake Mix or Gluten Free Yellow Cake Mix
1CupMelted Butter
1CupChopped NutsOptional
Topping:
2Containers of Whipped Cream Cheese Frosting12oz Each
Instructions
Preheat the oven to 350*.
Add the pumpkin, eggs, milk, sugar, and spices to a stand mixer, mixing well. Next, mix in the cake mix and butter. If you choose to use nuts, mix those in at this point as well.
Pour the mix into 2 9inch round cake pans.
Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
Once baked, let them cool completely.
Carefully remove and release them from the pan, once they are fully cooled.
When cooled, add a thin layer of frosting on top of one cake, then place the other cake on top of the icing making a 2 layer cake.
Use a Wilton 1M tip and decorators bag to frost the cake, filling the bag with the Cool Whip Cream Cheese Frosting. I would advise frosting just the top portion otherwise it makes it too sweet.
Serve immediately or serve chilled.
Notes
This recipe was written around the 60's and published in Capper's. The originally recipe says to mix all ingredients up until the nutmeg, then pour into a 9x13 pan and sprinkle the top with the dry cake mix. Then, pour the melted butter over the dry cake mix and top with the chopped nuts. I have adapted it into the recipe above.