from Pampered Chef

1 pkg. yellow cake mix
1 (15 oz.) can pumpkin, divided
1/2 c milk
1/3 cup vegetable oil
4 eggs
1 1/2 tsp. Cinnamon Plus
1 pkg. (8 oz) cream cheese, softened
1 c powdered sugar
1 8 oz container frozen whip topping, thawed
Caramel topping
1/2 c chopped pecans

Preheat oven to 325 degrees. Spray Classic Batter Bowl with nonstick cooking spray and flour. Mix cake mix, 1 cup pumpkin, milk, oil and eggs until well blended. Pour into batter bowl and bake for 1 hour and 10 min. or until Cake tester inserted comes out clean. Remove from oven to Stackable Cooling Rack and let cool completely.

Meanwhile, mix cream cheese, powdered sugar, remaining pumpkin and 1/2 tsp. Cinnamon Plus until smooth. Fold in whip topping. (You can also add some chopped nuts at this stage if you'd like!) Cut cooled cake in 3 even layers, horizontally. Spread cream cheese mixture on first layer, stack with next layer of cake and repeat until completed. Spread remaining cream cheese mixture over entire cake. Drizzle with caramel sauce and sprinkle with chopped pecans. Refrigerate.