Pumpkin cake with pumpkin filling & frosting. Drizzled caramel over top to decorate. It was a friends birthday. RECIPE: Mix yellow cake mix, with 1 cup canned pumpkin (from a 15 oz. can reserve remainder for filling/frosting), 1/2 cup milk, 4 eggs, 1/3 cup oil 1 tsp. pumpkin pie spice. Pour in 2 greased & floured 9" pans. Bake 350o for 20 to 23 minutes. Test with tooth pick. Cool & split in 4 layers. Beat until smooth 1 - 8 oz. cream cheese (softened to room temp.) with 1 cup pumpkin, 1 cup powder sugar & 1/2 tsp. pumpkin pie spice. Fold in 12 oz. whip topping till no streaks. Spread between layers over top & sides. Drizzle with some caramel sauce. Refrigerate overnight so cake mellows. Filled cakes are best served the next day. People swear it's from scratch.....NOT!