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Pumpkin-Pecan Cake Recipe

  • 16servings
  • 55minutes
  • 485calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups crushed vanilla wafers (about 60 wafers)

  2. 1 cup chopped pecans

  3. 3/4 cup butter, softened

  4. CAKE:

  5. 1 package (18-1/4 ounces) spice cake mix

  6. 1 can (15 ounces) solid-pack pumpkin

  7. 4 eggs

  8. 1/2 cup butter, softened

  9. FILLING:

  10. 1 package (3 ounces) cream cheese, softened

  11. 2/3 cup butter, softened

  12. 3 cups confectioners' sugar

  13. 2 teaspoons vanilla extract

  14. TOPPING:

  15. 1/2 cup caramel ice cream topping

  16. Pecan halves

Instructions Jump to Ingredients ↑

  1. Pumpkin-Pecan Cake Recipe photo by Taste of Home In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans.

  2. For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan.

  3. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

  4. For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

  5. Thinly spread filling between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator. Yield: 16-20 servings.

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