Shelly's Recipe

FOUR-LAYER PUMPKIN CAKE

Category: Cakes from Cake Mixes

1 pkg yellow or spice cake mix
1 (15 oz) can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice, divided
1 (8-oz) pkg. cream cheese, softened
1 cup confectioners sugar
1 tub (8 oz) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Preheat oven to 350. Grease and flour two 9-inch round cake pans.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp spice in large bowl with mixer until well blended. Pour into prepared pans. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.

Frosting: Beat cream cheese in medium bowl with mixer until creamy. Add sugar and remaining pumpkin and spice; mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.