PUMPKIN, PECAN, CARAMEL, HOLIDAY CAKE

PUMPKIN, PECAN, CARAMEL, HOLIDAY CAKE image

Yield 12 or more servings

Number Of Ingredients 15

CAKE:
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 + 1/4 cup softened butter
18 oz. Spice Cake mix
16 oz. pumpkin puree (or pie filling for richer flavor)
3 eggs
FILLING:
8 oz. cream cheese softened
3/4 cup salt free butter
3-4 cups powdered sugar
1 tsp. amaretto
2 tsp. vanilla
1/4 cup caramel topping
1 cup pecan halves for decoration

Steps:

CAKE: Pre-heat oven to 350 In large bowl combine wafer crumbs, pecans and 3/4 cup butter. Beat at med speed scraping bowl often until crumbly (1-2 minutes) and well mixed. Pat mixture into bottoms of 3 greased & floured 9" cake pans. In Same bowl combine cake mix, pumpkin (or pie filling) 1/4 cup butter and eggs. Mix well until well combined and smooth. Divide evenly amongst the 3 pans. Bake for 20-25 minutes or until tester comes out clean. Cool 5-10 minutes then remove from pans and cool to room temperature. (If making the day ahead, stop here, wrap the layers and refrigerate) FILLING: Combine cream cheese, butter, 3 cups powdered sugar, amaretto and vanilla beating well with mixer at medium speed and scraping bowl often. Add additional powdered sugar until mixture is light and fluffy and of spreading consistency. ASSEMBLY: Place a cake layer, nut side down, on the serving plate. Spread 3/4 cup filling on layer. Repeat with 2nd layer and top with 3rd layer (do not cover 3rd layer with filling). Frost sides of 3 layers with remaining filling, running up at least 1/4" above top edge of the top layer. (Sides can be decorated by lightly drawing fork around the perimeter creating a ridged effect) Spread caramel over top of cake and drizzle down sides. Decorate top with pecan halves.