- Servings: 16
- Prep Time: 20 mins
- Cook Time: 28-30 mins
- Total Time: 1 hr 50 mins
|1 pkg||(2-layer Size) Yellow Cake Mix|
|1 can||(15 Oz.) Pumpkin, divided|
|1½ tsp||Pumpkin Pie Spice, divided|
|1 pkg||(8 Oz.) Philadelphia Cream Cheese, softened|
|1 cup||Powdered Sugar|
|1||Tub (8 Oz.) Cool Whip Whipped Topping, thawed|
|¼ cup||Caramel Ice Cream Topping|
|¼ cup||Chopped Planters Pecans|
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium 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; top with nuts. Refrigerate leftovers.
You can frost the whole cake if you like with any left over frosting