Pumpkin Pecan Cake
  1. 2 cups crushed vanilla wafers (about 50)
  2. 1 cup chopped pecans
  3. 3/4 cup butter or margarine
  1. 1 box spice cake mix
  2. 1 can (16 ounces) solid pack pumpkin
  3. 1/4 cup butter or margarine softened
  4. 4 eggs
Filling and Topping
  1. 2/3 cup butter or margarine softened
  2. 1 package (3 ounces) cream cheese softened
  3. 3 cups confectioners' sugar
  4. 2 teaspoons vanilla extract
  5. 1/2 cup caramel ice cream topping
  1. In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly
  2. about 1 minute. Press into three greased and floured 9 inch round cake pans.
  3. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan.
  4. Bake at 350 degrees for 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
For filling
  1. Combine butter and cream cheese in a small mixer bowl. Add sugar and vanilla,
  2. beat on medium until light and fluffy, about 3 minutes.
  3. Thinly spread between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing
  4. some to drip down the sides. Store in refrigerator.
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