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.