Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup vegetable oil

4 large eggs

1-1/2 tsp. pumpkin pie spice, divided

Filling:

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

1 cup powdered sugar

1 tub (8 oz.) Cool Whip whipped topping, thawed

1/4 cup caramel topping

1/4 cup chopped PLANTERS pecans

 

****PREHEAT oven to 350 degrees & grease and flour 2 (9-inch) round cake pans

1. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

2. BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.

3. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping.

4. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce and pecans. Store in refrigerator.

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