1 pkg. yellow cake mix
1 (15 oz.) can pumpkin, divided
½ c. milk
1/3 c. oil
1 ½ t. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tub cool whip, whipped topping, thawed
¼ c. caramel topping
¼ c. chopped pecans
Preheat oven to 350. Grease and flour two 9 inch round cake pans.
Beat cake mix, one cup of the pumpkin, milk, oil, eggs, and one t. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
Pour evenly into prepared pans.
Bake 28-30 minutes or until done.
Cool in pans 10 minutes. Remove from pans to wire rack, cool completely.
Beat cream cheese on med. Speed until creamy.
Add sugar, remaining pumpkin, and remaining ½ t. pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife.
Stack layers on serving plate, spreading cream cheese filling between the layers.
Do not frost top of cake.
Drizzle cake with caramel topping just before serving;
Sprinkle with pecans.
Store leftover cake in the fridge.