Smart-Choice Luscious Four-Layer Pumpkin Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp.
3. spice in large bowl with mixer until blended.
4. Pour into 2 greased and floured 9-inch round pans.
5. Bake 28 to 30 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool cakes in pans 10 min.
8. Remove from pans to wire racks; cool completely.
9. Beat Neufchatel in medium bowl with mixer until creamy.
10. Add sugar, remaining pumpkin and spice; mix well.
11. Gently stir in COOL WHIP.
12. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, filing each layer with 1/3 of the Neufchatel mixture.
13. (Do not frost top layer.)
14. Drizzle with caramel topping just before serving; top with nuts.

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

Taken from www.kraftrecipes.com/recipes/smart-choice-luscious-four-layer-pumpkin-cake-158376.aspx (may not work)