Luscious Four-Layer Pumpkin Cake

Prep time: 20 min l Bake time: 30 min l Total time with cooling: 1 hr 42 min l Servings: 16

1 2-layer yellow cake mix
1 15oz can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 8oz cream cheese
1 cup powdered sugar
8 oz cool whip
1/4 cup caramel topping
1/4 cup chopped pecans

1. Preheat oven to 350*. Grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of
pumpkin, the milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric
mixer on medium speed until well blended. Pour evenly into prepared pans.
2. Bake 28-30 min or until wooden toothpick inserted in centers comes out clean. Cool in pans
10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl
with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and
remaining 1/2 tsp pumpkin pie sprice; mix well. Stir in the whipped topping.
3. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate,
spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake
with caramel topping just before serving; sprinkle with pecans. Store leftover cake in
fridge.