Luscious Four-layer Pumpkin Cake

Description
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
 * Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Original recipe at Kraft Kitchens
 * Total Time: 1 hr 42 minutes
 * Makes: 16 servings, one slice each

Ingredients

 * 1 pkg. (2-layer size) yellow cake mix
 * 1 can (15 oz) pumpkin, divided
 * ½ cup milk
 * ⅓ cup oil
 * 4 large eggs
 * 1½ tsp pumpkin pie spice, divided
 * 1 pkg. (8 oz) Philadelphia cream cheese, softened
 * 1 cup powdered sugar
 * 1 tub (8 oz) Cool Whip whipped topping, thawed
 * ¼ cup caramel topping
 * ¼ cup chopped Planter's pecans

Directions

 * 1) Preheat oven to 350°F.
 * 2) Grease and flour two 9-inch round cake pans.
 * 3) Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp.
 * 4) Of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
 * 5) Pour evenly into prepared pans.
 * 6) Bake 28 to 30 minutes.
 * 7) Or until wooden toothpick inserted in centers comes out clean.
 * 8) Cool in pans 10 minutes.
 * 9) Remove from pans to wire racks; cool completely.
 * 10) Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
 * 11) Add sugar, remaining pumpkin and remaining ½ tsp pumpkin pie spice;mix well.
 * 12) Stir in the whipped topping.
 * 13) Cut each cake layer horizontally in half with serrated knife.
 * 14) Stack layers on serving plate,spreading the cream cheese filling between layers (do not frost top of cake).
 * 15) Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
 * 16) Store leftover cake in refrigerator.

How to slice and stack cake layers

 * 1) Place one of the cooled cake layers on a serving plate.
 * 2) Make a 2-inch horizontal cut around side of cake using a long serrated knife.
 * 3) Then,cut all of the way through the cake layer to make two layers.
 * 4) Remove the top layer by sliding it onto a 9-inch round cardboard circle.
 * 5) Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate.
 * 6) Place the remaining unsplit cake layer on a cutting board.
 * 7) Cut into two layers as done for the first layer.
 * 8) Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

Nutrition Information
Per serving:
 * Calories 360 | Total Fat 19g | Saturated Fat 8g | Cholesterol 70mg | Sodium 310mg | Carbohydrate 44g | Dietary Fiber 1g | Sugars 31g | Protein 5g | Vitamin A 90% dv | Vitamin C 2% dv | Calcium 8% dv | Iron 6% dv