Pumpkin Cake

Submitted by Laura Hintze

CAKE:
1 yellow cake mix
15 oz. can pumpkin, divided (1 c. for cake, remainder for filling)
1/2 c. milk
1/3 c. oil
4 large eggs
1 tsp. pumpkin spice

FILLING:
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip
1/2 tsp. pumpkin spice
Remainder of pumpkin

CAKE:
Combine ingredients and beat as directed on back of cake mix box (30 seconds on low and then 2 minutes on medium). Bake cake in two 9-inch rounds (grease well or use parchment paper). Bake at 350 degrees F for 22-25 minutes. Cool, then carefully cut both rounds in half.

FILLING:
Mix all ingredients except cool whip until well blended. Fold in cool whip.

LAYERS:
Cake
Filling
Cake
Filling
Cake
Filling
Cake

Drizzle with caramel and sprinkle pecans on top.