Pumpkin Cake

1 pkg yellow cake mix

1/2 cup milk

4 large eggs

1 can (15 oz) pumpkin, divided

1/3 cup vegetable oil

1-1/2 tsp pumpkin pie spice, divided

1 cup powdered sugar

1/4 cup caramel topping

1 pkg (8 oz) cream cheese, softened

1 tub (8 oz) cool whip

1/2 cup pecans

Preheat oven to 350 degrees.  Greas and flour two 9 inch round cake pans.  Beat cake mix, 1 C pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.  Pour evenly into prepared pans.

Bake 20-22 minutes or until toothpick comes out clean.  Cool completely on wire racks.  

Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy.  Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well.  Stir in whipped topping.  Remove cake layers from pans; cut each layer in half horizontally.  Stack the layers on a serving place, spreading the cream cheese mixture between the layers.  Do not frost the top layer.  Drizzle with caramel topping and pecans.