Luscious Four-Layer Pumpkin Cake

1 (14.5-oz.) package yellow cake mix

1 (15-oz.) can pumpkin, divided

1/2 cup milk

1/3 cup vegetable oil

4 large eggs

1 1/2 teaspoon pumpkin pie spice, divided

1 (8-oz.) package Philadelphia Cream Cheese, softened

1 cup powdered sugar

1 (9-oz.) container Cool Whip Whipped Topping, thawed

1/4 cup caramel topping

1/2 cup pecans

Preheat oven to 350 degrees.  Grease and flour 2 (9-inch) round cake pans. 

Beat cake mix, ONLY 1 cup pumpkin, milk, oil, eggs, and ONLY 1 teaspoon pumpkin pie spice in large bowl until well blended.  Pour evenly into prepared pans and bake 20 to 22 minutes or until a toothpick inserted comes out clean.  Cool on wire racks.

In a medium-size bowl, beat together the cream cheese until creamy.  Add powdered sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well.  Fold in whipped topping.

Remove cake layers from pans and cut each layer in half horizontally with a serrated knife.  Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.  Do not frost the top layer, or the sides.  Drizzle the top with caramel topping and pecans.  Store in refrigerator until serving time.

Pat Dickson