I can't believe I made this...

I'll say it again.  I can't believe I made this.  It was easy and it looks bee-you-tee-ful!  Normally I would put it on a pretty plate, but I am taking it to work tomorrow because it is our Thanksgiving dinner and employees "potluck" the desserts.  It was rated the No. 1 pumpkin dessert by Taste of Home.  (I have a hard time believing it beat Paula Deen's Aunt Trina's Pumpkin Crunch Dessert.)  Here's the recipe:

Pumpkin Torte

1 package yellow cake mix - regular size

1 15-ounce can of solid-pack pumpkin, divided

1/2 cup milk

4 eggs

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)

Directions:

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.

Cool completely.

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.

Enjoy!