Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon
of the pumpkin pie spice in large bowl with electric mixer on medium speed until
well blended. Pour evenly into prepared pans.
Bake for 20 to 22 minutes or until a wooden pick inserted in centers comes
Cool completely on wire racks.
Meanwhile, beat cream cheese in small bowl with electric mixer on medium
speed until creamy.
Add confectioners' sugar, remaining pumpkin and remaining 1/2 teaspoon
pumpkin pie spice; mix well.
Stir in whipped topping.
Remove cake layers from pans, then cut each layer horizontally in half with
a serrated knife. Stack the layers on a serving plate, spreading the cream cheese
mixture between the layers. Do not frost the top layer.
Drizzle with caramel topping and pecans.
Store in refrigerator.
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