PUMPKIN PECAN TORTE

Pumpkin Pecan Torte image

Provided by Cassie *

Categories Cakes

Time 50m

Number Of Ingredients 15

CAKE
2 c crushed vanilla wafers
1 c chopped pecans
3/4 c butter, softened
1 pkg (18 ounces) spice cake mix
1 can(s) (16 ounces) solid packed pumpkin
1/4 c butter, softened
4 eggs
FILLING
3 c powdered sugar
2/3 c butter, softened
4 oz cream cheese, softened
2 tsp vanilla
1/4 c caramel topping
pecan halves for garnish

Steps:

1. Heat oven to 350 degree For cake, in large mixing bowl combine wafer crumbs, 1 cup chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly, 1 to 2 minutes. Press mixture evenly on bottom of 3 greased and floured 9 inch round cake pans. In the same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bow often, until well mixed, 2 to 3 minutes.
2. Spread 1 3/4 cups batter over crumbs in each pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans, to cooling rack. Cool completely.
3. For filling: In a small mixing bowl combine powdered sugar, 2/3 cup butter, cream cheese and vanilla. Beat at medium speed, scraping bowl often, until light and fluffy, 2 to 3 minutes.
4. On serving plate layer 3 cakes, 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 the frosted sides. Arrange pecan halves in ring on top of cake. Store refrigerated... Tip: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.