Luscious Four-Layer Pumpkin Cake

1 pkg yellow cake mix (2-layer size)
1 can (15oz) pumpkin, divided
1/2 cup milk
1/3 oil
4 large eggs
1 1/2 tsp pumpkin pie spice, divided
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 tub (8oz) cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp of pumpkin pie spice; mix well. Stir in cool whip.

Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Helpful Hint: Cutting cakes into even layers is so easy when you place toothpicks around the cake as a guide. Then use serrated knife and cut in a gentle sawing motion.