A vanilla wafer crust surrounds the edges of this festive holiday cake. We then cover it with a cream cheese-based frosting with caramel.
How To Make Pumpkin Pecan Cake
For this extraordinary pumpkin pecan cake, we used a spiced cake batter for the filling that layers over a crunchy wafer crust. Once it's done, we then top it off with a vanilla cream cheese frosting and delectable caramel.
Prep:
25 mins
Cook:
30 mins
Total:
55 mins
Ingredients
Crust:
- 2 cups vanilla wafers, about 50 , crushed
- 1 cup pecans, chopped
- ¾ cup butter , or margarine
Batter:
- 15.25 oz Duncan Hines Spice Cake Mix, (1 package)
- 16 oz Libbys Pumpkin
- 1/4 cup butter , or margarine, softened
- 4 eggs
Filling/topping:
- 2/3 cup butter , or margarine
- 1 3 oz cream cheese
- 3 cups powdered sugar
- 2 tsp vanilla
- ¼ lb caramels
Instructions
- In mixing bowl beat, vanilla wafers, pecans and butter until crumbly.
- Press into 3 greased and floured 9 inch cake pans.
- In another mixing bowl beat, cake mix, pumpkin, butter and eggs for 3 minutes.
- Spread evenly over crust in each pan.
- Bake for 30 minutes (according to box directions) or until toothpick comes out clean.
- Remove from oven and cool completely.
- Mix together the filling/topping ingredients, frost between layers, sides and top.
- Drizzle with caramel and decorate with whole pecans.
Nutrition
- Sugar: 95g
- :
- Calcium: 141mg
- Calories: 1162kcal
- Carbohydrates: 131g
- Cholesterol: 99mg
- Fat: 69g
- Fiber: 3g
- Iron: 4mg
- Potassium: 584mg
- Protein: 10g
- Saturated Fat: 16g
- Sodium: 1094mg
- Vitamin A: 6835IU
- Vitamin C: 5mg
Share your thoughts on the Pumpkin Pecan Cake recipe in the Baking and Desserts forum section. Join the discussion and let us know if you have any tips or variations to this delightful autumn treat!
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