Sweet Potato Cake With Cream Cheese Filling

• 18 ounces yellow cake mix
• 1 12 cups baked sweet potatoes
• 12 cup whole milk
• 13 cup oil
• 4 eggs
• 1 12 teaspoons pumpkin pie spice, divided
• 8 ounces cream cheese
• 1 cup powdered sugar
• 8 ounces Cool Whip
• 14 cup caramel ice cream topping
• 14 cup chooped toasted pecans

1. Preheat oven to 350.
2. Beat cake mix, 1 cup sweet potato, milk, oil, eggs and 1 teaspoons spice in large bowl with mixer until well blended.
3. Pour into 2 layers (I make 4 then layers to avoid splitting).
4. Bake 28 to 30 minutes (or 14 minutes if making thin layers) or until toothpick inserted in center comes out clean.
5. Beat cream cheese in medium bowl with mixer until creamy.
6. Add sugar, remaining spice and sweet potato (1/2 cup) -- mix well.
7. Gently stir in cool whip.
8. AFTER CAKE IS COMPLETELY COOL, put 1/3 of the mixture between the layers.
9. JUST BEFORE SERVING, drizzle with caramel and top with pecans.

potatoes, milk, oil, eggs, pumpkin pie spice, cream cheese, powdered sugar, caramel ice cream topping, pecans

Taken from www.food.com/recipe/sweet-potato-cake-with-cream-cheese-filling-399537 (may not work)