Luscious Four-Layer Pumpkin Cake

1 pkg yellow cake mix

1 (15 oz.) can of pumpkin

1/2 c. milk

1/3 c. oil

4 eggs

1 1/2 tsp. pumpkin spice, divided

1 pkg. (8 oz.) cream cheese, softened

1 c. powdered sugar

1 tub (8 oz.) cool whip

1/4 c. caramel ice cream topping (or you can melt 10 caramels with 1 TB. milk)

1/4 c. chopped pecans

Heat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

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 cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

I found this recipe at kraftrecipes.com, and it is so good! I am a sucker for any sweet with pumpkin or cream cheese, yum.