1 package yellow cake mix - regular size
1 15-ounce can of solid-pack pumpkin, divided
1/2 cup milk
1/3 c. canola oil
1 1/2 tsp. pumpkin pie spice, divided
1 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 16-ounce carton frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted (I used almonds)
In a large bowl, combine the cake mix, 1 cup of pumpkin, milk, eggs, oil, and 1 tsp. of the pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-inch round baking pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.
In a large bowl, beat the cream cheese until light and fluffy.
Add the confectioners sugar and remaining pumpkin and pumpkin pie spice;
beat until smooth.
Fold in whipped topping.
Cut each cake horizontally into two layers
Place bottom layer on a serving plate; spread with 1/4 of the filling.
Repeat layers three times.
Drizzle with caramel topping; sprinkle with pecans.
Store in the refrigerator.
Nutritional facts: You don't want to know.