luscious four layer pumpkin cake

By momofsixplus1

Ingredients

• 1 pkg (2 layer size) yellow cake mix
• 1 can(15oz) pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 tsp pumpkin pie spice, divided
• 1 pkg(8oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tub(8oz) cool whip whipped topping, thawed
• 1/4 cup caramel topping
• 1/2 cup pecans

Preparation

Step 1

preheat oven to 350. grease and flour 2 (9inch) round pans. beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and of the pumpkin pie spice in large bowl with electric mixer medium speed until well blended. pour evenly into prepared pan.

bake 20-22 minutes or until toothpick inserted in centers comes out clean. cool completely on wire racks. meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice. mix well. stir in whipped topping.

remove cake layers from pans, cut each layer horizontally in half with a serrated knife. stack the layers on a serving plate, spreading the cream cheese mixture between the layers. do not frost the top layer. drizzle with caramel topping and pecans. stre in refrigerator.