Recipe: Luscious Four-Layer Pumpkin Cake (using cake mix, with pumpkin-cream cheese filling)

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

FOR THE CAKE:
1 (18.25 ounce) package yellow cake mix
1 (14 ounce) can pumpkin, divided use
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice, divided use

FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 cup confectioner's sugar
3 cups thawed Cool Whip Whipped Topping

FOR TOPPING:
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans

Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans.

Beat (dry) cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.

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

Beat cream cheese in 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 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; sprinkle with nuts. Refrigerate leftovers.

Makes 1 (9-inch, 2-layer) cake
Source: Philadelphia Cream Cheese