I Want To Smash My Face Into This

Image and recipe originally from kraft.com

Once it becomes Autumn, don't you want to only eat pumpkin flavored things? And then build a house out of pumpkin flavored things and then eat your house? I love pumpkin and this is one of my favorite pumpkin desserts. We originally discovered it in one of those Kraft Magazines they send you to get you to buy more craft products. It's quick, easy and amazingly delicious. I admit, it looks kinda lame, and when you read the recipe, it seems even lamer but trust me it is delicious. When you eat it it seems much more decadent and complex. 

What you Need:

• 1 package yellow cake mix
• 1 can (15 oz.) pumpkin
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 tsp pumpkin pie spice
• 8 oz. cream cheese
• 1 cup powdered sugar
• 1 tub cool whip
• 1/4 cup caramel topping
• 1/2 cup pecans, chopped

How you do it:

Preheat oven to 350°. Grease and flour 2 9-inch round cake pans. Mix the cake mix with 1 cup of the pumpkin, milk, oil, eggs and 1 tsp of the pumpkin pie spice. Pour into pans. Bake for 20-22 minutes until it passes the toothpick test. 
Cool for 10 minutes and then remove from pans. Allow to cool completely.
Beat cream cheese in a small bowl with electric mixer. Add powdered sugar, remaining pumpkin and remaining pumpkin pie spice. Stir in cool whip.
Cut cakes horizontally. Stack on a serving plat spreading the cream cheese mixture between the layers. Don't frost the top layer. Drizzle with the caramel topping and pecans. Keep in refrigerator until ready to serve.