Pumpkin Trifle

1 box spice cake mix (just the mix!)
1 15 oz can pumpkin (not pumpkin pie mix!)
1/2 cup water
1 box Jello pumpkin pudding mix
2 cups cold milk
1 12-oz container Cool Whip, thawed
1 jar caramel ice cream sauce
1/2 to 1 cup chopped pecans.

Mix the cake mix, pumpkin and water till completely blended. Spread in the bottom of a 13x9 pan that has been sprayed with non-stick cooking spray. Bake at 350º for 25-35 minutes or until a toothpick comes out clean. Cool completely in pan.

After the cake is cooled, mix pudding with milk following the directions on the package. Allow to set up slightly, then fold in the Cool Whip.

Cut the cake into about 1/2" cubes or so. Layer 1/2 the cubes in the bottom of a glass bowl or trifle dish (I love the one from Pampered Chef!) Drizzle about half the caramel sauce over the cake cubes, then sprinkle with pecans (it really needs this to give some texture - if you don't like pecans I bet it would be awesome with those Heath bits you can buy in the chocolate chip section).

Spread half the pudding/cool whip mixture over the layers in dish, repeat layers, finishing with a few pecans sprinkled on top for decoration. Allow to chill for a minimum of 2 hours - overnight would be better.