PUMPKIN PECAN LAYER CAKE

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Pumpkin Pecan Layer Cake image

This is a beautiful cake, as well as great tasting. A friend at work made this for a "Bake Off Contest" we had at work. This came in first place. I think it came out of a Land O' Lakes cookbook.

Provided by Kim127

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter, softened
1 (18 ounce) package spice cake mix
1 (16 ounce) can pumpkin
1/4 cup butter, softened
4 eggs
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel topping
1 cup pecan halves

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.

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