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Pumpkin-Pecan Cake

I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. —Joyce Platfoot, Wapakoneta, Ohio

16-20 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

2 cups crushed vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened
CAKE:
1 package spice cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
4 eggs
1/2 cup butter, softened
FILLING:
1 package (3 ounces) cream cheese, softened
2/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
TOPPING:
1/2 cup caramel ice cream topping
Pecan halves

Directions

In a large bowl, combine the wafers, pecans and butter until crumbly.
Press into three greased and floured 9-in. round baking pans.
For cake, in another large bowl, beat the cake mix, pumpkin, eggs and
butter; beat on low speed for 30 seconds. Beat on high for 2
minutes. Spread over crust in each pan.
Bake at 350° for 30 minutes or until a toothpick inserted near

2 of 2

Pumpkin-Pecan Cake (continued)

Directions (continued)

the center comes out clean. Cool in pans for 10 minutes before
removing to wire racks to cool completely.
For filling, in a small bowl, beat cream cheese and butter until
fluffy. Add confectioners' sugar and vanilla; beat until smooth.
Thinly spread filling between layers (crumb side down) and on the
sides of cake. Spread caramel topping over top of cake, allowing
some to drip down the sides. Garnish with pecan halves. Store in
refrigerator. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 485 calories, 29 g fat (14 g saturated fat), 102 mg cholesterol, 466 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.