I normally don't post recipes that are not from scratch and this one does use a cake mix. I'm sorry I don't have a tested recipe for just the cake mix. I am sure I can find one for you if you need it, just send me a message. But if you do have a vanilla cake mix on hand this is a wonderful recipe! Perfect for the Autumn Season... I have posted before that pumpkin is one of my favorite things to cook with and this one is going in the list of FAVORITES right their beside Pumpkin Rolls!
1 vanilla Cake mix( I used French Vanilla)
1 Can solid pack pumpkin divided
1/2 cup milk
1/3 cup oil
1 1/2 tsp pumpkin spice (divided)
1 package Cream Cheese softened
1 cup powder sugar
1 carton frozen whipped topping( I just whipped cream with a bit of sugar into a Cool whip consistancy)
Carmel Ice cream topping
Mix cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp pumpkin spice together. Beat on low for 30 seconds and then on Medium for 2 minutes. Pour into 2 greased 9-in round cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes then remove from pans. Cool completely.
In a mixing bowl beat cream cheese till light and fluffy. Add powder sugar, remaining pumpkin and pumpkin spice. Mix well till smooth. Fold in whipped topping.
Cut each cake horizontally in two layers. Place one layer on plate. Layer 1/4 of the whipped topping and spread over the layer. Then repeat with remaining layers. Sprinkle toasted pecans and then drizzle Carmel sauce over top of cake. Store in the refrigerator.