And now for something wonderful: Pumpkin Cake

Sometimes I just get an itch to cook, so today I made this delicious cake, just for the heck of it.  Aaron loved it so much he kissed me!

Luscious Four-Layer Pumpkin Cake

what you need

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup Milk

1/3 cup  Oil

4 Eggs

1-1/2 tsp.  Pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  Powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  Caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.