4 Layer Pumpkin Cake

4 Layer Pumpkin Cake by Kraft
1 pkg 2 layer yellow cake mix
15 oz can pumpkin
1/2 c milk
1/3 c veg. oil
4 lg eggs
1 1/2 t pumpkin pie spice
8 oz cream cheese softened
1 c powdered sugar
8 oz tub Cool Whip, thawed
1/4 c caramel topping
1/2 c pecans

1. Preheat oven to 350. Grease & flour 2 9" round cake pans. Beat cake mix, 1 c pumpkin, milk, oil, eggs, & 1 t spice in large bowl with electric mixer on medium until well blended. Pour evenly into pans.
2. Bake 20-22 minutes or until toothpick comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese on medium until creamy. Add powdered sugar, remaining pumpkin, & remaining spice. Mix well. Stir in Cool Whip.
3. Cut each cake in half horizontally. Spread cream cheese mixture between layers (not on top).
4. Put cake together. Drizzle top with caramel & pecans. Store in fridge. 16 servings!