Second place recipe by Marla Sas of Hull, Iowa
1 box spice cake mix
1 can pumpkin pie filling
1 cup water
1/2 cup vegetable oil
3/4 caramel ice cream topping
1 (8 ounce) package cream cheese, room temperature
2 tablespoons milk
1 cup powdered sugar
12 ounce Cool Whip
Mix cake mix, pie filling, water, eggs and oil. Put in 9 x 13 pan and bake at 350 degrees for 30-50 minutes. Poke holes in cake and pour caramel topping through the holes; let cool.
Combine cream cheese, milk, powdered sugar and cool whip and spread on top of the cake. Drizzle with more caramel if desired.