Pumpkin Pecan Layer Cake - cooking recipe

Ingredients

Cake
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
Filling
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel topping
1 cup pecan halves

Preparation

Preheat oven to 350\u00b0F.
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.