Yield: 16 servings
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1 package (18 ounces) spice cake mix
1 can (16 ounces) pumpkin
3 eggs
1/4 cup margarine, softened
1 1/2 containers (16 ounces each) cream cheese frosting
1/3 cup caramel topping
pecan halves

Preheat oven to 350 degrees.

Grease and flour 3 (9 inch) round cake pans.

Combine cake mix, pumpkin, eggs and margarine in a large bowl; beat with mixer at medium speed 2 minutes. Divide batter evenly among prepared pans.

Bake 20- 25 minutes or until toothpick inserted in centers come out clean.***

Cool 5 minutes on wire racks; remove from pans and cool completely.

Place one cake layer on serving plate; cover with frosting.
Repeat layers, ending with frosting.

Frost side of cake.

Spread caramel topping over top of cake, letting some caramel drip down side of cake.

Garnish with pecan halves.

***For the best results when baking, arrange cake pans so there are at least 2 inches between each other and the sides of the oven.

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