Double Stacked Carmel Cinnamon Roll Cake
2 cans (17.5 oz each) refrigerated caramel rolls
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter, softened
1 tablespoon milk
2 1/2 to 3 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, if desired
Caramel topping (from a jar), if desired
Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray. Separate dough into 10 rolls; set caramel topping aside. Place 5 rolls in each pan; press down slightly on rolls to fill most of pan.
Bake 23 to 25 minutes or until golden brown. Cool 10 minutes in pan, then remove and place on cooling racks. Cool completely.
In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth and fluffy. Add milk, powdered sugar and vanilla. Beat on low speed until frosting is blended and smooth.