3 Layer Pumpkin Pecan Cake


Cake Ingredients:
2 cups crushed Vanilla Wafers
1 cup chopped Pecans
1/2 cup Butter, melted
1 package 18.25-oz. Carrot Cake Mix
1 cup canned Pumpkin
1/4 cup Butter, melted
3 Eggs
2 Tbsp. Water
Filling Ingredients:
3 cups Powdered Sugar
2/3 cup Butter, softened
4-oz. Cream Cheese, softened
2 tsp. Vanilla
1/4 cup Caramel Ice Cream Topping
Garnish Ingredients:
1 cup Pecan Halves

Heat oven to 350 degrees. Combine crushed wafers, chopped pecans and 1/2
cup melted butter in large bowl until mixture resembles coarse crumbs.
Press mixture evenly and firmly into bottom of 3 greased and floured 8 or
9 inch round cake pans. Combine cake mix, pumpkin, 1/4 cup melted butter,
eggs and water in same bowl. Beat at medium speed of mixer, scraping bowl
often, until well mixed. Spread bout 1-1/2 cups batter crumbs in each
pan. Bake for 25 to 30 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in small
bowl. Beat at medium speed of mixer, scraping bowl often until mixture is
smooth. Layer 3 cakes on serving plate, nut side down, with 1/2 cup
filling spread between layers. With remaining filling, frost sides only
of cake. Spread caramel topping over top of cake letting it drizzle down
the sides. Arrange pecan halves in rings on top of cake. Store covered in
the refrigerator.

Tip: To remove cake easily from pan, place a wire cooling rack on top of
cake pan and invert. Cool layers on rack.

Yield: 16 servings

Patty from Missouri



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