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September 04, 2006

Pumpkin Pecan Layer Cake

PUMPKIN PECAN LAYER CAKE

Yield: 16 servings

2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water

FILLING:
3 cups powdered sugar
2/3 butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping

Garnish Ingredients:
1 cup pecan halves

Heat oven to 350°F. Combine crushed wafers, chopped pecans and
1/2 cup melted butter in large bowl until mixture resembles
coarse crumbs. Press mixture evenly and firmly on bottom of 3
greased and floured 8 or 9-inch round cake pans.
Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water
in same bowl. Beat at medium speed, scraping bowl often, until
well mixed. Spread about 1 1/2 cups batter over crumbs in each
pan. Bake for 25 to 30 minutes or until toothpick inserted in
center comes out clean. Cool 5 minutes; remove from pans. Cool
completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla
in small bowl. Beat at medium speed, scraping bowl often, until
smooth.
Layer 3 cake layers on serving plate, nut-side down, with 1/2
cup filling spread between each layer. With remaining filling,
frost sides only of cake. Spread caramel topping over top of
cake, drizzling some over frosted sides. Arrange pecan halves in
rings on top of cake. Store refrigerated.

TIP: To remove cake easily from pan, place wire cooling rack on
top of cake and invert; repeat with remaining layers.

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Posted by Willie Crawford at September 4, 2006 11:37 PM

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