Pumpkin Pecan Cake
|Crushed vanilla wafers||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Spice cake mix||18 1⁄4 Ounce (1 Box)|
|Canned solid pack pumpkin||16 Ounce (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Filling / topping|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Confectioners sugar||3 Cup (48 tbs)|
|Vanilla extract||2 Teaspoon|
|Caramel ice cream topping||1⁄2 Cup (8 tbs)|
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-in.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° for 30 minutes or until a wooden pick inserted near the 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 mixing 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 the refrigerator.