Luscious Four Layer Pumpkin Cake

I have a crazy obsession with all things pumpkin!  Fall is my favorite time of year.  Every September-November you can find me sipping Pumpkin Spice Latte's, making pumpkin muffins, cookies, pies, cakes....*sigh*.  Sorry.  You lost me for a minute.

1 package yellow cake mix

1 (15oz.) can pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1 1/2 tsp. pumpkin pie spice, divided

1 (8oz.) package cream cheese, softened

1 cup powdered sugar

1 (8oz.) tub cool whip, thawed

1/4 cup caramel ice cream topping

1/4 cup chopped pecans

Heat oven to 350 degrees.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp. pumpkin pie spice in large bowl with mixer until well blended.  Pour into 2 greased and floured 9-inch round pans.  Bake 28-30 minutes or until toothpick inserted in centers comes out clean.  Cool in pans 10 minutes.  Remove from pans to wire racks; cool completely

Beat cream cheese in medium bowl with mixer until creamy.  Add sugar, remaining pumpkin and pumpkin pie 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.  If there are any.