Pumpkin Pecan Cake

  • 2 cups crushed vanilla wafers (about 50)
  • 1 cup chopped pecans
  • 3/4 cup butter or margarine, softened


  • 1 box (18- 1/4 ounces ) spice cake mix
  • 1 can (16 ounces) solid-pack pumpkin
  • 1/4 cup butter or margarine, softened
  • 4 eggs


  • 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

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9 in. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs. Spread over crust in each pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the 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 mixing bowl. Add vanilla and sugar; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers ( crumb side down) and on the sides of cake. Spread caramel topping over the top of cake, allowing some to drip down the sides. Store in refrigerator. Makes 16 to 20 servings.

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