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Pumpkin-Pecan Spice Cake

 Pumpkin-Pecan Spice 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


  • 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
  • 1 package (3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup caramel ice cream topping
  • Pecan halves


  • 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 Spice 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.
Nutritional 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.