Pumpkin Torte

• 1 box yellow cake mix
• 15 oz can solid-pack pumpkin
• 1/2 cup milk
• 4 eggs
• 1/3 cup butter, softened
• 1 tsp pumpkin pie spice
• 8 oz cream cheese, softenef
• 1 cup confectioners sugar
• 1/2 tsp pumpkin pie spice
• 16 oz frozen whipped topping, thawed
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped pecans, toasted

1. In a large mixing bowl, mix together cake mix, pumpkin, milk, eggs, butter, and 1 tsp pumpkin pie spice.
2. Beat for 2 minutes.
3. Pour into two greased and floured 9-inch cake pans.
4. Bake at 350A for 20-25 minutes.
5. Cool for ten minutes before removing from pans to wire racks to cool completely.
6. I try and bake my cakes the day before, after completely cooled I store in refrigerator until the next day, chilling makes cutting easier.
7. Beat the cream cheese in a large bowl until fluffy.
8. Add confectioners sugar and remaining pumpkin and pumpkin pie spice and beat until smooth.
9. Fold in whipped topping.
10. Cut each cake horizontally into two layers.
11. A long serrated bread knife works well.
12. Place bottom layer on a plate, spread 1/4 of the filling.
13. Repeat until all layers are finished.
14. Drizzle with caramel topping and sprinkle with pecans.
15. Store in refrigerator.

yellow cake mix, solidpack pumpkin, milk, eggs, butter, pumpkin pie spice, cream cheese, confectioners sugar, pumpkin pie spice, caramel ice cream topping, pecans

Taken from cookpad.com/us/recipes/364040-pumpkin-torte (may not work)