Ingredients
1 package yellow cake mix
1 can pumpkin
1/2 c. milk
c. oil
4 eggs
1 1/2 tsp. pumpkin pie spice
1 package Philadelphia Cream Cheese
1 c. powdered sugar
1 tub COOL WHIP Whipped Topping
1/4 c. caramel ice cream topping
1/4 c. PLANTERS Pecans
Preparation
Step 1Heat oven to 350 degrees F.Step 2Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoon spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.Step 3Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely.Step 4Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin, and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.
