Preheat oven to 350º butter and flour 2-9" cake pans or use parchment paper and grease (butter)
combine cake mix, 1 cup pumpkin, 1/2 cup of milk, 1/3 cup oil, 4 eggs, 1tsp. pie spice. mix well and pour into the 2 cake pans equally.
bake cake for approximately 25 to 30 min. test with tooth pick.
Cool cake on wire rack for 10 min. then remove from pans and cool completely
Beat cream cheese until soft and creamy add 1 cup powered sugar,remaining 1 cup pumpkin and 1/2 tsp pie spice Mix until well blended then fold in cool whip
Cut cakes horizontally divide the filling into 3 and frost each section with the filling place cake in refrigerator until ready to serve
JUST BEFORE SERVING
For the top of the cake spread the caramel sauce over the top of cake and sprinkle pecan pieces on top