It's Pumpkin Month - Easy Pumpkin Cake

Well, last week I made this wonderful cake that my friend Sandra Hansen sent me.  It was a huge hit at my husband David's work.  So today we were having people over for dinner so I made it again, this time I got to try it and it is delicious as well as very rich and it is a beautiful cake, it looks very fancy!  This is the picture that came with the recipe, I will add my own shortly.

Here is the recipe:

What You Need
         1 pkg. (2-layer size) yellow cake mix
         1 can  (15 oz.) pumpkin, divided
         1/2 cup milk
         1/3 cup  oil
         4 eggs
         1-1/2 tsp.  pumpkin pie spice, divided
         1 1/2  pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I used Fat Free)
         1 cup  powdered sugar
         1/2 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I used  Cool Whip Free)
         1/4 cup  caramel ice cream topping (this one I went crazy with, I used the wonderful Caramel  that I found at the Mexican Grocery Store, they make it fresh and it is creamy wonderful goodness)
         1/2 cup chopped Pecans
     

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife or with a cake cutter (a wire with a handle frame); stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

This is a keeper, I will be making it again and again.  I think I might try this recipe as a pumpkin cake log...it could be fun and yummy.