Luscious Four-Layer Pumpkin Cake

• 1 package yellow cake mix 2-layer size
• 15 ounces pumpkin divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1 1/2 teaspoons pumpkin pie spice divided
• 8 ounces Philadelphia Cream Cheese softened
• 1 cup powdered sugar
• 1 Cool Whip Whipped Topping tub, 8 oz., thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup Planters Pecans chopped

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 cakes 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. 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 any leftovers.

yellow cake, pumpkin, milk, oil, eggs, pumpkin pie spice, cream cheese, powdered sugar, caramel ice cream topping, planters pecans

Taken from www.yummly.com/recipe/Luscious-Four-Layer-Pumpkin-Cake-1176293 (may not work)