Four-Layer Pumpkin Cake

I tore this recipe from a magazine a long time ago, but this was the first time I made it. It looked and tasted like a real indulgence, but took minimal effort and no 'off-the-beaten-path' ingredients. I'll definitely be making it again.

1 pkg. (2-layer size) yellow cake mix
1 can pumpkin, divided
1/2 C milk
1/3 C  oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided
1 C cream cheese, softened
1 C icing sugar
1 C whipped topping, thawed
1/4 cup  (+/-) caramel ice cream topping 
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice until well blended. Pour into 2 greased 9-inch round pans.Bake at 250` for 25-30 minutes or until cake tests done. Allow to rest in the pans for 10 minutes before removing to wire racks to cool completely.

Beat cream cheese until smooth and creamy. Add sugar, remaining pumpkin, and remaining spices. Mix well. Gently fold in whipped topping. Cut each cake layer horizontally in half with serrated knife to create 4 thin layers. Stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving. (Leftovers must be refrigerated)
 Not a great photo - as this was indoors at night and before the caramel topping...but you get the idea. Click the link to the original recipe linked above to see Kraft's mouth-watering photo!

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