Pumpkin Pecan Layer Cake

Recipe by Kim127
READY IN: 45mins




  • 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.