Ingredients
1 package yellow cake mix (regular size)1 can (15 ounces) pumpkin, divided4 large eggs, room temperature1/2 cup 2% milk1/3 cup canola oil1-1/2 teaspoons pumpkin pie spice, divided1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (16 ounces) frozen whipped topping, thawed1/4 cup caramel ice cream toppingPecan halves, toasted
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
