PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.76 Kcal (1456 kJ)
Calories from fat	219.79 Kcal
		% Daily Value*
Total Fat	24.42g	38%
Cholesterol	68.27mg	23%
Sodium	263.58mg	11%
Potassium	543.61mg	12%
Total Carbs	28.79g	10%
Sugars	18.23g	73%
Dietary Fiber	0.42g	2%
Protein	4.94g	10%
Vitamin C	0.4mg	1%
Iron	0.4mg	2%
Calcium	59mg	6%

Amount Per 100 g
Calories	374.87 Kcal (1570 kJ)
Calories from fat	236.93 Kcal
		% Daily Value*
Total Fat	26.33g	38%
Cholesterol	73.59mg	23%
Sodium	284.13mg	11%
Potassium	585.99mg	12%
Total Carbs	31.04g	10%
Sugars	19.65g	73%
Dietary Fiber	0.45g	2%
Protein	5.33g	10%
Vitamin C	0.4mg	1%
Iron	0.5mg	2%
Calcium	63.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.9

Points
10

PointsPlus

Good Points

saturated fat free

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