Luscious Four-Layer Pumpkin Cake

Luscious Four-Layer Pumpkin Cake
1 pkg. yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 ½ tsp. pumpkin pie spice, divided
1 pkg. (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) Cool Whip whipped topping thawed
¼ cup caramel topping
½ cup pecans

Preheat oven to 350. Grease and flour 2 (9 in.) round cake pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp. of the pumpkin spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks.

Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin, and ½ tsp. pumpkin pie spice, mix well. Stir in whipped topping.

Remove cooled cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spread the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.