Sounds yummy!
Here it is for non-Microsoft Word folks
Luscious 4 layer Pumpkin Cake
1 qty - 15oz can of Pumpkin
1 qty - Yellow Cake Mix (for 2 layer cake)
1 qty - 8oz Cream Cheese
1 qty - 8 oz Cool Whip (thawed)
¼ c - Caramel topping
½ c - Pecans
4 qty - Eggs
½ c - Milk
1/3 c - Vegetable Oil
1 & ½ tsp Pumpkin Pie Spice (divided)
1 c - Powdered Sugar
Preheat oven 350 deg.
Grease & flour 2- 9” round pans
Beat cake mix with: one c. pumpkin, milk, oil, eggs & 1- tsp of spice. Mix & pour evenly into 2 pans.
Bake 20-22 min or until toothpick comes out clean when tested. Cool thoroughly on wire rack.
Beat cream cheese until creamy & add powdered sugar & remaining pumpkin spice. Mix well. Stir in cool whip.
Cut each cake layer in half for a total of 4 round layers & stack on serving plate spreading cream cheese mix between layers.
Do Not Frost Top. Drizzle w/Carmel & add Pecans