1 pkg yellow cake mix
1 can pumpkin, divided
1/2 c milk
1/3 c oil
1 1/2 tsp pumpkin pie spice, divided
8 oz cream cheese, softened
1 c powdered sugar
8 oz cool whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped pecans
Heat oven to 350. Grease & flour 2 9 in round pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs & 1 tsp pumpkin pie spice in large bowl with mixer until well blended. Pour into pans.
Bake 28-30 mins. Cool in pans for 10 mins. Remove from pans to wire racks to cool completely.
Beat cream cheese in a small 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; stack on serving plate, spread cream cheese filling between layers (but don’t frost top layer). Drizzle caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers. We added additional caramel later on per slice as people wanted.