EASY GOURMET PUMPKIN CAKE

Don't tell a soul how easy this cake is to make because it looks like a bakery presentation! All you'll need is:

Box of spice cake mix
16 oz. can of pumpkin
3 eggs
1 c. milk (for richest taste, use 1/2 c. evaporated milk & 1/2 c. water)
1/4 c. margarine, softened
1 tub of cream cheese frosting
1/3 c. caramel topping (like for sundaes & ice cream)
1/2 c. pecan halves

Preheat oven to 350. Spray three 9-inch cake pans with nonstick cooking spray. On low-medium speed, combine cake mix, pumpkin, eggs & margarine. Divide batter evenly into the three prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center of a pan comes out clean - don't overcook!

Cover the top of the first layer with frosting; add the second layer and frost the top of it; add the third layer and frost the sides of all three layers - do NOT frost the top of the third layer. Be generous with the frosting - 1 tub should be more than enough for 3 layers. Pour the caramel topping over the top of the third layer and spread evenly, allowing caramel to drizzle down over the sides of the layers. Decorate the top with a ring of pecan halves and place a few in the center. A different finishing touch: use miniature candy pumpkins to decorate the top or alternate them with pecans.

PLEASE NOTE: Layers do NOT rise very high, so if you want a really tall cake like the one in the photo, double the recipe and make 6 layers. It's absolutely fabulous!