Way to go, Pinterest!

This Thanksgiving, I'm giving thanks for Pinterest. You know, that nasty little website that makes you feel inadequate when it comes to all things creative, thoughtful, resourceful and home maker-ish? I generally find this website uber depressing because I have zero time to make all of  the cute things people pin. I do have to have time to look at it all, though. Hey, don't judge me, I'm generally "pinning" while on the train and I've found that public transportation is generally not the place you want to start reupholstering furniture using up-cycled baby clothes and used milk cartons.

But, Pinterest did manage to redeem itself by giving me the most delicious Thanksgiving cake recipe. 

 It tastes as delicious as this picture looks. True story.

If you're not a big fan of pumpkin, its okay. It is not overwhelmingly pumpkin-ish. It is however, a great alternative to that pumpkin pie no one ever eats Thanksgiving afternoon.

Four Layer Pumpkin Cake

1pkg.  (2-layer size) yellow cake mix

1can  (15 oz.) pumpkin, divided

1/2cup  milk

1/3cup   oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg.  (8 oz.) Cream Cheese, softened

1 cup  powdered sugar

1 tub  (8 oz.) Whipped Topping, thawed

¼ cup   caramel ice cream topping

¼ cup  chopped Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.