Pumpkin Pecan Layered Cake - Kraft Recipes Top
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Pumpkin Pecan Layered Cake

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Make It

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  • Preheat oven to 350 degrees F. Combing wafer crumbs, chopped pecans and 3/4 cup butter. Beat at medium speed, scraping bowl often until crumbly. Pres mixture evenly on the bottom of 3 greased & floured 9” round cake pans.
  • In the same bowl combine cake mix, pumpkin, 1/4 cup butter, and eggs. Beat at medium speed until well blended. Spread 1 3/4 cup of batter over crumbs in each pan.
  • Bake 20-25 minutes. Cool for 5 minutes. Remove from pan. Cool completely.
  • In a small mixing bowl, combine cream cheese, 2/3 cup butter, powdered sugar and vanilla. Beat at medium speed, scraping bowl often until light and fluffy (2-3 minutes). On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer. Use remaining filling to frost the top and sides of the cake. Spread caramel topping over the top of cake, drizzling down the sides a little. Arrange pecan halves in rings on top of cake.

Special Equipment Needed


You can mix it up and use carrot cake instead of spice cake, and use different toppings like chocolate, butterscotch, strawberry, etc. And instead of pecans as a topping you could use banana slices, strawberries, blueberries, apple slices, any thing you can think of!

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