Ingredients

• 1 box mix spice cake (bake with ingredients on box)
• 8 ounces Philadelphia Whipped Cream Cheese
• 15 ounces can pumpkin
• 8 ounces container Cool Whip
• 1/2 cup powdered sugar
• 1/2 teaspoon pumpkin pie spic
• 1/2 cup chopped pecans
• 1/4 cup sugar
• 2 tablespoons butter

Directions

1. Make cake according to directions on the box
2. Make 24 cupcakes, bake 25 min. 350 degrees
3. While the cupcakes are baking, mix the softened cream cheese with the pumpkin
4. Add the powdered sugar and pumpkin pie spice.
5. Last add the cool whip and beat until totally mixed.
6. Set this filling aside
7. Melt 2 T butter in small fry pan
8. Add the chopped pecans and sugar
9. Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often.
10. When the pecans begin to caramelize, turn off the heat
11. Pluck out the center of each cupcake.
12. Pipe the cream filling into the center hole and around the top.
13. Top with crushed sweetened pecans.