Posted by: Schmitty 09-16-99 3:35
Pumpkin Pecan Cake
Crust:
2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine
Cake:
1 box spice cake mix
1 can (16 ounces) solid pack pumpkin
1/4 cup butter or margarine softened
4 eggs
Filling/Topping:
2/3 cup butter or margarine softened
1 package (3 ounces) cream cheese softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup caramel ice cream topping
Preheat oven to 350° F and grease and flour three 9” round cake pans.
In a mixing bowl on medium speed, beat wafers, pecans and butter until crumbly about 1 minute.
Press cake pans.
In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes.
Spread over crust in each pan.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted near
center comes out clean.
Cool in pans 10 minutes; remove to wire racks and cool completely.
For filling: Combine butter and cream cheese in a small mixer bowl.
Add sugar and vanilla, beat on medium until light and fluffy, about 3 minutes.
Thinly spread between layers (crumb side down) and on sides of cake.
Spread caramel topping over top of cake, allowing some to drip down sides.
Store in refrigerator.
Yield: 16 to 20 servings.