Bake the cakes

1. Preheat the oven to 350°F. Line and grease two 8-inch round cake pans.
2. In a large bowl, whisk pumpkin, eggs, oil, melted butter, vanilla, and milk.
3. Add cake mix and pumpkin pie spice; stir just until smooth.
4. Divide evenly between pans and smooth the tops.
5. Bake 25–30 minutes or until the centers spring back when touched.
6. Cool completely before assembling.

Assemble

1. Level the cooled cakes if needed.
2. Place the first layer on a plate. Pipe or spread a rim of buttercream around the edge as a “dam.”
3. Warm caramel slightly if too thick. Spoon inside the border and spread gently to the edge.
4. Add the second cake layer.
5. Apply a thin crumb coat of frosting and chill for 15 minutes.
6. Frost generously, pressing sprinkles into the sides while still soft.
7. Finish with candy corn and mellowcreme pumpkins on top.