Pumpkin Torte

• 1 yellow cake mix
• 15 oz can solid packed pumpkin, divided
• 1/2 C milk
• 4 eggs
• 1/3 C canola oil
• 1 1/2 tsp pumpkin pie spice, divided
• 8 oz cream cheese
• 1 C powdered sugar
• 16 oz carton frozen whipped topping, thawed
• 1/4 C carmel ice cream topping
• 1/3 C chpd pecans, toasted

1. Combine cake mix, 1 C pumpkin, milk, eggs, oil and 1 tsp pumpkin pie spice. Beat on low 30 seconds then on medium for 2 minutes. Pour into two greased and floured 9" round cake pans.
2. Bake at 350 for 25-30 min. Cool for 10 minutes before removing from pan and place on cooling rack until completely cool.
3. Beat cream cheese until fluffy. Add pwd. sugar and remaining pumpkin and spice. Beat until smooth. Fold in whipped cream.
4. Cut each cake horizontally into two layers,. Place bottom layer on a serving plate: spread 1/4 filling on top. Repeat with remaining cake layers finishing with filling on top.
5. Drizzle with carmel letting it run down sides. Sprinkle top with pecasn. Store in refrigerator covered. (dries out quickly)

yellow cake, solid packed pumpkin, milk, eggs, canola oil, pumpkin pie spice, cream cheese, powdered sugar, frozen whipped topping, carmel ice cream topping, chpd pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-torte-51949221 (may not work)