Luscious Four Layer Pumpkin Cake

Originally from Kraft Food and Family Magazine

1 package (2 layer size) yellow cake mix

1 can (15 oz) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 large eggs

1 1/2 tsp pumpkin pie spice, divided

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 tub (8 oz) frozen whipped topping, thawed

1/4 cup caramel topping

1/4 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Grease two 9 inch round cake pans.  Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl until well blended.  Pour evenly into prepared pans.

Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean.  Cool in pans 10 minutes.  Remove from pans to wire racks; cool completely.  Beat cream cheese in small bowl until creamy.  Add sugar, remaining pumpkin, and remaining 1/2 tsp pumpkin pie spice; mix well.  Stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife.  Stack layers on serving plate, spreading the cream cheese filling between layers.  (Do not frost top of cake)  Drizzle cake with caramel topping just before serving; sprinkle with the pecans, if desired.  Store leftover cake in refrigerator.

Thoughts and Tips: 

With fall in the air, I was in the mood for pumpkin and this cake definitely hit the spot!  The cake is just the right texture and has an excellent combination of flavors.  I love the filling, and will probably use it in other recipes as well.