What You Need
1 pkg. (2-layer size) carrot cake mix
1 cup hot water
1 cup canned pumpkin
1/4 cup oil
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup packed dark brown sugar ( I used reg brown sugar)
2 cups thawed Cool Whip Whipped Topping
2 cinnamon sticks (optional)
HEAT oven to 350ºF.
GREASE and flour 2 (8-inch) round pans. Remove carrot/raisin packet from cake mix package; mix contents with hot water in large bowl. (okay, I used Betty Crocker and there was no separate packet of carrots and raisins, no raisins at all in fact, so go ahead and use the water but forget about that packet) Let stand 10 min. Add cake mix, pumpkin, eggs and oil; beat with mixer until well blended. Pour into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool cakes completely.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Whisk in Cool Whip. Stack cake layers on plate, filling and frosting layers with cream cheese icing. Garnish with cinnamon sticks. (um yeah, no cinnamon sticks)
My Husband’s Grandma was joining us for Thanksgiving this year and it just happens that her birthday is a couple days from now! This wonderful lady is celebrating her 91st birthday and we were so happy to be able to celebrate it with her. I turned our Thanksgiving cake (which is pretty boring looking to begin with) into a 91st Birthday cake for her! And as the Hubby said, if she didn’t like 91 she could turn it upside down and make it her 16th all over again! lol She surprisingly opted to stay 91! I just tinted some of the cream cheese icing with food colouring!