Luscious Four-Layer Pumpkin Cake
1 Pkg. (2-Layer Size) General Mills Yellow Cake Mix (#060202)
15 Oz Pumpkin Puree (#74260)
1/2 Cup Hiland Whole Milk (#195610)
1/3 Cup Versa Clear Fry Oil (#054476)
4 Eggs (#193001)
1-1/2 Tsp. Code Pumpkin Pie Spice (#171009)
8 Oz Cream Cheese, Softened (#055442)
1 Cup Powdered Sugar (#052001)
8 Oz Code Whipped Topping (#142896)
1/4 Cup Lyons Caramel Ice Cream Topping (#139402)
1/4 Cup Chopped Pecans (#141648)
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 cakes 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 whipped topping. 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 any leftovers.