1 package (18-1/4 ounces) yellow cake mix

1 can (15 ounces) solid-pack pumpkin, divided

1/2 C. milk

4 eggs

1/3 C. canola oil

1-1/2 tsp. pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 C. confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 C. caramel ice cream topping

1/3 C. chopped pecans, toasted

 

In a large bowl, combine the cake mix, 1 C. pumpkin, milk, eggs, eggs and 1 tsp. pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.