Prep: 20 min or 1 hr 42 min including cooling
- 1 pkg (2-layer size) yellow cake mix
- 1 can (15 oz) pumpkin, divided
- 1/2 c milk
- 1/3 c oil
- 4 large eggs
- 1-1/2 tsp pumpkin pie spice, divided
- 1 pkg (8 oz) cream cheese softened
- 1 c powdered sugar
- 1 tub (8 oz) cool whip, thawed
- 1/4 c caramel topping
- 1/4 c chopped pecans
Preheat oven to 350. Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp of the pumpkin pie spike in large bowl with electric mixer on medium speed until well-blended. Pour evenly into prepared pans.
Bake 28 to 30 min or until wooden toothpick inserted in center come out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serated knife. Stack 4 layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake). Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.