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Pumpkin Pecan Layer Cake




Source of Recipe


Internet


List of Ingredients




2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water

Filling Ingredients:
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping

Garnish Ingredients:
1 cup pecan halves


Recipe



Heat oven to 350 degrees. Combine crushed wafers, chopped pecans and 1/2 cup melted butter in large bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly on bottom of 3 greased and floured 8 or 9-inch round cake pans.

Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread about 1-1/2 cups batter over crumbs in each pan.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

Filling:
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Layer 3 cake layers on serving plate, 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 frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated.

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

Makes 16 servings