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.
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
- 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.
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.
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.
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