Source: Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 15oz. can pumpkin, divided
1/2 cup milk
1/3 cup oil
1 1/2 tsp. pumpkin pie spice, divided
1 8oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8oz. tub cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Heat oven to 350.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28-30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans to cool rack, cool completely.
Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stire in cool whip. Cut each cake layer horizontally in half; 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 leftovers.