Pumpkin Pecan Cake

Store in refrigerator. Yeild 16 to 20 servings.

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine
Cake:
1 box spice cake mix
1 can (16 ounces) solid pack pumpkin
1/4 cup butter or margarine softened
4 eggs
Filling and Topping:
2/3 cup butter or margarine softened
1 package (3 ounces) cream cheese softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup caramel ice cream topping

  1. In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly about 1 minute.
  2. Press into three greased and floured 9 inch round cake pans.
  3. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan.
  4. Bake at 350 degrees for 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
  5. For filling: Combine butter and cream cheese in a small mixer bowl. Add sugar and vanilla, beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the sides of cake.
  6. Spread caramel topping over top of cake, allowing some to drip down the sides.

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