Prep
15-30 mins
Cook
1 HR 10 MIN
Calories
320
Ingredients
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 cup
powdered sugar
1/4 cup
caramel ice cream topping
1/4 cup
chopped pecans
Instructions
Step 1
Heat oven to 350°F.
Step 2
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
Step 3
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Step 4
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.