Pumpkin Pecan Cake

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Pumpkin Pecan Cake

 

2 cups crushed vanilla wafers (about 50)

1 cup chopped pecans

3/4 cup butter or margarine

 

Cake:

1 box spice cake mix

1 can (16 ounces) solid pack pumpkin

1/4 cup butter or margarine softened

4 eggs

     

Filling and Topping:

2/3 cup butter or margarine softened

1 package (3 ounces) cream cheese softened

3 cups confectioners' sugar

2 teaspoons vanilla extract

1/2 cup caramel ice cream topping

 

In a mixing bowl on medium speed, beat the wafers, pecans and butter

until crumbly

about 1 minute. Press into three greased and floured 9 inch round cake

pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs

for 3 minutes. Spread over crust in each pan.

 

Bake at 350 degrees for 30 minutes or until a wooden pick inserted near

center comes out clean. Cool in pans 10 minutes; remove to wire racks

and cool completely.

 

For filling: Combine butter and cream cheese in a small mixer bowl. Add

sugar and vanilla,

beat on medium until light and fluffy, about 3 minutes. Thinly spread

between layers

(crumb side down) and on the sides of cake.

 

Spread caramel topping over top of cake, allowing some to drip down the

sides. Store in refrigerator. Yeild 16 to 20 servings.