Four Layer Pumpkin Cake

1 pkg. yellow cake mix
1 can pumpkin (divided)
1/2 C. milk
1/3 C. oil
4 eggs
1 1/2 tsp. pumpkin pie spice (divided)
1-8oz. cream cheese
1 C. powdered sugar
1-8oz. carton Cool Whip
1/2 C. caramel topping
1/4 C. chopped pecans

Beat cake mix, 1 C. pumpkin, milk, oil, eggs, and 1 tsp. pumpkin pie spice in large bowl with electric mixer.
Pour evenly into two 9" round greased and floured cake pans.

Bake @ 350* for 28-30 minutes. Cool cakes 10 minutes after baking.

Beat cream cheese in bowl until creamy. Add sugar, remaining pumpkin and pumpkin pie spice. Mix well. Stir in Cool Whip.
Cut each cake in half horizontally.
Spread cream cheese filling between all layers. Do not frost top of the cake.
Drizzle caramel over top, and sprinkle with nuts.

{LDM}