Pumpkin Pecan Layer Cake (betheny)
Cake Ingredients:
2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup LAND O LAKES® Butter, melted
1 (18.25-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup LAND O LAKES® Butter, melted
3 eggs
2 tablespoons water
Filling Ingredients:
3 cups powdered sugar
2/3 cup LAND O LAKES® Butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping
Garnish Ingredients:
1 cup pecan halves
Pumpkin Pecan Layer Cake (continued) (betheny)
Instructions:
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.
I didn't have any pecans, I used coconut in place and you couldn't even taste
the coconut in the cake. I also used a can of frosting of cream cheese instead
of making the cream cheese icing. And on top of the cake I used carmel ice
cream topping lightly drizzled with pine nuts I had on hand on top.
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