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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter
1 box (18 oz) spice cake mix
16 oz pumpkin
1/4 cup butter
4 eggs
Filling
3 cups confectioners sugar
2/3 cup butter
4 oz cream cheese
2 tsp vanilla
1/4 cup caramel topping
1 cup pecan halves
Combine cookie crumbs, chopped pecans and 3/4 cup butter; beat at medium speed scraping bowl often until crumbly. Press evenly on bottom of three 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 until well mixed. Spread 1-3/4 cups batter over crumbs in each pan. Bake 20-25 minutes or until toothpick is clean. Cool five minutes and remove from pans. Cool completely.
In bowl combine cream cheese, butter, confectioners sugar and vanilla. Beat at medium speed until light and fluffy. On serving plate layer each cake nut side down with 1/2 cup filling between each layer. With remaining filling frost sides of cake only. Spread caramel topping over top of cake and drizzle some over frosted sides. Arrange pecan halves in rings on top of cake. Store in the refrigerator.
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PUMPKIN PECAN LAYER CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter
1 box (18 oz) spice cake mix
16 oz pumpkin
1/4 cup butter
4 eggs
Filling
3 cups confectioners sugar
2/3 cup butter
4 oz cream cheese
2 tsp vanilla
1/4 cup caramel topping
1 cup pecan halves
Combine cookie crumbs, chopped pecans and 3/4 cup butter; beat at medium speed scraping bowl often until crumbly. Press evenly on bottom of three 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 until well mixed. Spread 1-3/4 cups batter over crumbs in each pan. Bake 20-25 minutes or until toothpick is clean. Cool five minutes and remove from pans. Cool completely.
In bowl combine cream cheese, butter, confectioners sugar and vanilla. Beat at medium speed until light and fluffy. On serving plate layer each cake nut side down with 1/2 cup filling between each layer. With remaining filling frost sides of cake only. Spread caramel topping over top of cake and drizzle some over frosted sides. Arrange pecan halves in rings on top of cake. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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