Pumpkin Pecan Cake

My baking thoughts have turned from summer baking to fall baking. And I thought that I would try something new with canned pumpkin besides the usual pumpkin pie. Not that I don't love pumpkin pie, but I just thought that I would find another use for the canned stuff.

This cake was really good. The cake itself is really moist, but with a bit of crunch with a pecan crumb layer. The cream cheese icing is always a favorite of most people and the caramel drizzled over top just adds so much more.


Crumb layer:
In a large bowl, combine;

2cups crushed Vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened



Mix until crumbly.

Press into 3 greased and floured 9 in round baking pans.

Cake:

In another large bowl, beat;

1 package Spice cake mix

1 can (15oz) solid pack canned pumpkin (not pumpkin pie filling, just pumpkin)

4 eggs

1/2 cup butter, softened

Beat on low speed for 30 seconds. Then beat on high for 2 minutes.

Spread over crust in each pan

Bake at 350 degrees for 30 minutes. Test with a toothpick.

Place the first layer of cake on a cake plate, crumb side down.

Cream together

2 pkg (8 oz each) Cream cheese

1 cup butter

2 tsp vanilla

8 cups icing sugar

Spread icing over the layers. Placing each layer on top of iced previous on. Make sure to put the cake crumb side down.

Ice the entire cake.

Arrange pecan halves around cake.

Drizzle with 1/2 cup (or more) of caramel ice cream topping, letting it run over the edges

Oh, how good does that look.



Enjoy!!

Store in the refridgerator. It actually tastes better cold rather than at room tempurature.