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1 package (18-1\/4 ounces) yellow cake mix<\/span><\/p>\n 1 can (15 ounces) solid-pack pumpkin, divided<\/span><\/p>\n 1\/2 C. milk<\/span><\/p>\n 4 eggs<\/span><\/p>\n 1\/3 C. canola oil<\/span><\/p>\n 1-1\/2 tsp. pumpkin pie spice, divided<\/span><\/p>\n 1 package (8 ounces) cream cheese, softened<\/span><\/p>\n 1 C. confectioners’ sugar<\/span><\/p>\n 1 carton (16 ounces) frozen whipped topping, thawed<\/span><\/p>\n 1\/4 C. caramel ice cream topping<\/span><\/p>\n 1\/3 C. chopped pecans, toasted <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 In a large bowl, combine the cake mix, 1 C. pumpkin, milk, eggs, eggs and 1 tsp. pumpkin pie…<\/p>\n