Nutty Pumpkin Square Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 cup canned pumpkin
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1 tsp. pumpkin pie spice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 tsp. ground cinnamon
• 2/3 cup chopped PLANTERS Pecans, toasted, divided

1. Heat oven to 350F.
2. Grease and flour 2 (9-inch) square pans.
3. Beat cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice in large bowl with mixer until blended; pour into prepared pans.
4. Bake 25 to 30 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool in pans 10 min.
7. Remove from pans to wire racks; cool completely.
8. Mix COOL WHIP and cinnamon until blended.
9. Cut each cake layer horizontally in half with serrated knife.
10. Stack layers on plate, filling each layer with 1/4 each of the COOL WHIP mixture and nuts.
11. Frost top of cake with remaining COOL WHIP mixture; sprinkle with remaining nuts.

yellow cake, pumpkin, milk, oil, eggs, pumpkin pie spice, ground cinnamon, pecans

Taken from www.kraftrecipes.com/recipes/nutty-pumpkin-square-cake-158558.aspx (may not work)