Best Pumpkin Pecan Layer Cake Recipes

4 LAYER PUMPKIN CARAMEL PECAN CAKE

Steps:

• 1. Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
• 2. Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
• 3. Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

PUMPKIN-PECAN LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
• In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
• Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
• When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.

PUMPKIN PECAN LAYER CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
• Beat at medium speed until crumbly; about 2 minutes.
• Divide mixture into 3 equal portions.
• Press each portion into one of three greased and floured 9-inch round cake pans.
• Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
• Beat at medium speed until well mixed.
• Spread 1 3/4 cup batter over crumbs in each pan.
• Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
• Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
• In bowl combine cream cheese, butter, powdered sugar and vanilla.
• Beat at medium speed until light and fluffy.
• On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
• Frost SIDES of cake only with remaining frosting.
• Spread caramel topping over top of cake, drizzling some over the frosted sides.
• Arrange pecan halves in rings on top of cake.
• Store in refrigerator.