Super Luscious, Super caramely, Super Pumpkineny!!! I actually made this last year and had to share it! Thanks to Kraft Recipes, http://www.kraftrecipes.com, this will get a few comments from your guests. It calls for yellow cake mix, I used spice cake mix instead.
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 cakes 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, again I placed the jar in the microwave, 30 seconds each time until the caramel looked like liquid, just before serving; top with nuts. Refrigerate any leftovers, which most likely you wont have any!! 🙂