1 pkg. yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c. milk
1/3 c. vegetable oil
4 large eggs
1 1/2 t. pumpkin pie spice, divided
1 pkg. cream cheese (8 oz.)
1 c. powdered sugar
1 tub Cool Whip, thawed (8 oz.)
1/4 c. caramel topping
Preheat oven to 350 degrees. Grease and flour 2 (9 in.) round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 t. 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 inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 t. pumpkin pie spice; mix well. Stir in whipped topping.
Remove cake layers from pans; cut each layer horizontally 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. Store in refrigerator.