This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

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Pumpkin Caramel Spice Cake

• Nonstick cooking spray

• 1          box spice cake mix

• 1          can (15 ounces) pumpkin

• 1          cup water

• 1/2       cup canola oil

• 3          eggs

• 1 1/2    cups caramel sauce, divided

• 1          package (8 ounces) cream cheese

• 2          tablespoons milk

• 1          cup powdered sugar

• 1          carton whipped topping

• Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.

•  In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.

•  While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.

•  In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.

• Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.

•  Drizzle remaining caramel sauce over frosting.