4-layer Pumpkin Cake

1 pkg yellow cake mix

1 - 15 oz can pumpkin, divided

½ cup milk

1/3 cup oil

4 large eggs

1 ½ tsp pumpkin pie spice, divided

8 oz pkg cream cheese – softened

1 cup powdered sugar

8 oz cool whip

¼ caramel ice cream topping

¼ cup chopped pecans

Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp pumpkin pie spice.  Pour evenly into 2-9 in. prepared pans.  Bake at 350 degrees for 28-30 minutes.  Test with toothpick after 25 mins.  Cool in pans 10 mins.  Remove to racks – cool completely.  (I put mine in freezer before cutting in half).  Beat cream cheese until creamy, add sugar, rest of pumpkin pie spice – mix well, stir in cool whip.  Divide filling for three layers, don’t frost top – drizzle caramel overtop and sprinkle with nuts.