Ingredients:
1 (18 ounce) packages yellow cake mix
1 (398 ml) cans pumpkin puree, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons pumpkin pie spice, divided
1 (250 g) packages cream cheese, softened
1 cup icing sugar
1 (1 liter) container Cool Whip Topping, thawed
1/4 cup caramel topping
1/2 cup toasted pecans
Directions:
Preheat oven to 350 degrees.
Grease and flour 2 (9-inch) round cake pans.
Beat cake mix, 1 cup of the pumpkin puree, milk, oil, eggs and 1 teaspoons of the pumpkin-pie spice in large bowl with electric mixer on medium speed until well blended.
Pour evenly into prepared pans.
Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean.
Cool completely on wire racks.
Meanwhile beat cream cheese in small bowl with electric mixer on medium speed until creamy.
Add icing sugar,remaining pumpkin and remaining 1/2 teaspoons pumpkin-pie spice; mix well.
Stir in whipped topping.
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 topping and toasted pecans.
Store in refrigerator.
Servings: 16
Time preparation: 20 min.
Time total: 40 min.