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    You are in: Home / Recipes / Pumpkin Pecan Layer Cake Recipe
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    Pumpkin Pecan Layer Cake

    Pumpkin Pecan Layer Cake. Photo by NcMysteryShopper

    1/4 Photos of Pumpkin Pecan Layer Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Kim127's Note:

    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.

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    Units: US | Metric


    • 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



    1. 1
      Preheat oven to 350°F.
    2. 2
      In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
    3. 3
      Beat at medium speed until crumbly; about 2 minutes.
    4. 4
      Divide mixture into 3 equal portions.
    5. 5
      Press each portion into one of three greased and floured 9-inch round cake pans.
    6. 6
      Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
    7. 7
      Beat at medium speed until well mixed.
    8. 8
      Spread 1 3/4 cup batter over crumbs in each pan.
    9. 9
      Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
    10. 10
      Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
    11. 11
      In bowl combine cream cheese, butter, powdered sugar and vanilla.
    12. 12
      Beat at medium speed until light and fluffy.
    13. 13
      On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
    14. 14
      Frost SIDES of cake only with remaining frosting.
    15. 15
      Spread caramel topping over top of cake, drizzling some over the frosted sides.
    16. 16
      Arrange pecan halves in rings on top of cake.
    17. 17
      Store in refrigerator.

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    Ratings & Reviews:

    • on December 29, 2011


      One of the best cakes I've ever had!!!! Extremely most and the perfect amount of sweetness. Highly recommended!!!

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    • on March 30, 2008


      This truly is a fabulous pumpkin cake Kim. Really good, rich and filling. You certainly don't need a very big piece to get your sweet fix. I choose to omit the caramel syrup as a drizzle and it was still plenty sweet. A wonderful birthday cake for DS#3. Glad I tagged and thanks for posting this wonderful delight. Made for BevyTag!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2008


      I totally forgot to review this! OMG this is incredible! I had this at NcM's house and I just could not stay away from it! This is divine, superb, scrumptious etc... Usually I find the icing overly sweet in spice cakes but not so here. This was so grand and delish! 100 stars Kim! swak!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pumpkin Pecan Layer Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 550.5
    Calories from Fat 329
    Total Fat 36.6 g
    Saturated Fat 15.8 g
    Cholesterol 105.2 mg
    Sodium 437.9 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 1.9 g
    Sugars 38.1 g
    Protein 5.1 g

    The following items or measurements are not included:

    vanilla wafers

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