Pumpkin Pecan Layer Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 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
• 3 cups powdered sugar
• 2/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 teaspoons vanilla
• 1/4 cup caramel topping
• 1 cup pecan halves

Recipe

• 1 preheat oven to 350°f.
• 2 in large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
• 3 beat at medium speed until crumbly; about 2 minutes.
• 4 divide mixture into 3 equal portions.
• 5 press each portion into one of three greased and floured 9-inch round cake pans.
• 6 using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
• 7 beat at medium speed until well mixed.
• 8 spread 1 3/4 cup batter over crumbs in each pan.
• 9 bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
• 10 cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
• 11 in bowl combine cream cheese, butter, powdered sugar and vanilla.
• 12 beat at medium speed until light and fluffy.
• 13 on serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
• 14 frost sides of cake only with remaining frosting.
• 15 spread caramel topping over top of cake, drizzling some over the frosted sides.
• 16 arrange pecan halves in rings on top of cake.
• 17 store in refrigerator.