1. Preheat oven to 350?. Grease two 9 inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the 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.
2. Bake 28 to 30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes, then remove to wire rack to completely cool.
3. Beat softened cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining ? tsp pumpkin pie spice; mix well. Stir in the whipped topping.
4. Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake if you choose the caramel topping.) Drizzle cake with caramel topping just before serving, sprinkle with pecans (optional). Store leftover cake in refrigerator.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 16|
|Calories from Fat: 149 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 267.4mg||82 %|
|Sodium 323.5mg||11 %|
|Potassium 228.8mg||6 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34g|
|Protein 10.3g||15 %|
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Calories per serving: 325
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