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Pumpkin Pecan Layered Cake
Pumpkin Pecan Layered Cake

Pumpkin Pecan Layered Cake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup softened butter
1 package (18 oz.) spice cake mix
16 oz canned pumpkin
1/4 cup butter
4 eggs
4 oz cream cheese, softened
2/3 cup softened butter
3 cups powdered sugar
2 tsp vanilla
Top of cake:
1/4 cup caramel topping
1 cup pecan halves
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Let's Make It
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.
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