Recipe for Pumpkin Pecan Layer Cake

Pumpkin Pecan Layer Cake

Ingredients

Cake:
.....2 cups crushed vanilla wafers
.....1 cup chopped pecans
.....3/4 cup butter, softened
.....1 (18 ounce) package spice cake mix
.....1 (16 ounce) can pumpkin
.....1/4 cup butter, softened
.....4 eggs

Filling:
.....3 cups powdered sugar
.....2/3 cup butter, softened
.....1 (4 ounce) package cream cheese, softened
.....2 teaspoons vanilla
.....1/4 cup caramel topping
.....1 cup pecan halves

Preparation

Heat oven to 350 degrees. In large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly (1 to 2 minutes). Press mixture evenly on bottom of 3 greased and floured 9 inch round cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until wooded pick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

In small mixer bowl combine cream cheese, 2/3 cup butter, powdered sugar and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). On serving plate layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake, drizzling some over the frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated.

Yield: 16 servings

Note: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.