Pumpkin Torte

• 1 package Yellow Cake Mix
• 15 ounces, weight Canned Pumpkin Mix
• 1/2 cups Milk
• 1/3 cups Oil
• 4 whole Eggs
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1 package Cream Cheese, Softened
• 1 cup Powdered Sugar
• 8 ounces, weight Container Cool Whip Topping Thawed
• 1/4 cups Caramel Ice Cream Topping
• 1/4 cups Chopped Pecans

1. HEAT oven to 350u0b0F.
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
4. BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip topping.
5. 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 leftovers. Great fall desert!

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Taken from tastykitchen.com/recipes/desserts/pumpkin-torte/ (may not work)