Four Layer Pumpkin Cake



1 pkgyellow cake mix
1-398 ml canpumpkin puree
1/2 cupmilk
1/3 cupvegetable oil
4large eggs
1 1/2 tsppumpkin pie spice
1-250 g pkgcream cheese, softened
1 cupicing sugar
1-1litre tubcool whip, thawed
1/4 cupcaramel topping
1/2 cuptoasted pecans


  1. Preheat oven to 350. Grease 2 - 9inch round cake pans.
  2. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs and 1 tsp pumpkin pie spice in large bowl until well blended.
  3. Pour evenly into prepared pans. Bake 20-22 minutes. Cool completely on wire racks.
  4. Beat cream cheese in small bowl until creamy. Add icing sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well. Stir in cool whip.
  5. 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.
  6. Store in refrigerator.