1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch round cake pans; set pans aside.

2. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl. Add pie spice, baking powder, baking soda, and salt. Beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in 1/2 cup of the nuts. Spread batter in the prepared pans.

3. Bake in the preheated oven for 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; set on wire racks with top sides up. Using a wooden skewer, poke warm cakes evenly across the top at 1-inch intervals. Spoon 1/4 cup of the caramel topping over each cake, spreading evenly. Cool cakes completely.

4. To serve, set one cake layer, caramel side up, on a cake plate. Spread top with half the Cream Cheese Frosting. Top with remaining cake layer, caramel side up. Spread with remaining frosting, leaving sides of cake unfrosted. Sprinkle top of cake with remaining nuts. Drizzle with remaining 1/4 cup caramel sauce. Serve cake within 2 hours or cover loosely and chill until ready to serve.

Cream Cheese Frosting

1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

*Making Sour Milk

Add 4 teaspoons lemon juice or vinegar to a 2-cup glass measure. Add enough milk to equal 1 1/3 cups total. Let stand for 5 minutes before using.