1can 14-ounce pumpkin pureenot pie filling, divided
1/2cupmilk
4eggs
1/3cupcanola
1 1/2tsp.pumpkin pie spicedivided
1package 8-ounce cream cheesesoftened
1cupconfectioners' sugar
1tub 8-ounces frozen whipped toppingthawed
1/3cupcaramel ice cream topping
1/3cupchopped pecanstoasted
1/4cuptoffee bits
Instructions
In a large bowl combine cake mix, 1 cup pumpkin, milk, eggs, oil, and 1 tsp. pumpkin pie spice. Beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into 2 9-inch or 3 7-inch greased and floured cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a medium bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake into two layers. Place bottom layer on cake plate, spread with about 1/2-inch thick layer of the filling. Repeat for remaining layers. Drizzle caramel topping around edges, allowing to overflow every so often. Sprinkle with pecans and toffee bits. Store in refrigerator.