Pumpkin Torte
"This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio..."
INGREDIENTS
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1 package yellow cake mix (regular size)
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1 can (15 ounces) solid-pack pumpkin, divided
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4 large Nellie’s Free Range Eggs
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1/2 cup 2% milk
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1/3 cup canola oil
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1-1/2 teaspoons pumpkin pie spice, divided
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 carton (16 ounces) frozen whipped topping, thawed
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1/4 cup caramel ice cream topping
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Pecan halves, toasted
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