Luscious Four-Layer Pumpkin Cake

        Prep : 20 minutes ----Total : 40 minutes

1          package (2-layer size) yellow cake mix
1          can (15 ounce) pumpkin , divided
1/2       cup milk
1/3       cup  olive oil ( vegetable oil)
4          large eggs
1 1/2    tsp. pumpkin spice , divided
1          package (8 ounce) Philadelphia Cream Cheese , softened
1          cup powdered sugar 
1          tub (8 ounce) Cool Whipped Topping , thawed
1/4       cup caramel topping 
1/2       cup Planters Pecans

Preheat oven to 350*F . Grease and flour 2 (9-in) round cake pans . Beat cake mix , 1 cup pumpkin , milk , oil ,eggs and 1 tespoon of the pumpkin spice in large bowl with electric mixer on medium speed until well blended . Pour evenly into prepared pans .

Bake 20 to 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 teaspoon pumpkin pie spice  and mix well . Stir in whipped topping .

Remove cake layers from pans ; cut each layer horizonally 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 .

Makes 16 servings.----- yummy good  .