Ingredients
1 pkg yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 C milk
1/3 C vegetable oil
4 lge eggs
1-1/2 tsp Pumpkin pie spice, divided
1 pkg (8 oz) Cream Cheese, softened
1 (8oz) Cool Whip, thawed
1 C powdered sugar
1/2 C caramel topping
1/4 C chopped pecans
PREHEAT oven to 350°.
Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp pumpkin pie spice in large bowl beat with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.
Beat cream cheese with electric mixer until creamy, add powdered sugar, remaining pumpkin and 1/2 tsp pumpkin pie spice mix well. Stir in whipped topping.
REMOVE cake from pans, cut each layer horizontally in half with a serrated knife stack layers on a serving plate, spreading cream cheese mixture between the layers.
Do not frost the top layer.
Drizzle with caramel sauce and pecans. Store in refrigerator.
Serves: 12
