Pecan Pumpkin Cake

• 2 c. crushed vanilla wafers
• 1 c. chopped pecans
• 3/4 c. butter, softened
• 16 oz. can pumpkin
• 18 oz. pkg. spice cake mix
• 4 eggs
• 1/4 c. butter, softened
• 3 c. powdered sugar
• 2/3 c. butter, softened
• 4 oz. cream cheese, softened
• 2 tsp. vanilla
• 1/4 c. caramel topping
• 1 c. pecan halves

1. Beat together crushed vanilla wafers, chopped pecans and 3/4 cup softened butter and press evenly onto bottom of 3 greased round cake pans.
2. Combine thoroughly pumpkin, spice cake mix, eggs and 1/4 cup softened butter.
3. Spread batter evenly over the 3 cake pans lined with crust.
4. Bake at 350u0b0 for 20 to 25 minutes.
5. Cool. Mix powdered sugar, 2/3 cup softened butter, cream cheese and vanilla.
6. This is the filling.
7. On serving plate, layer the 3 cakes (nut and crumb mixture side down) with 1/2 cup filling spread between each layer.
8. Frost sides and layer; spread 1/4 cup caramel topping on top.
9. Arrange pecan halves on cake and serve.

vanilla wafers, pecans, butter, pumpkin, spice cake, eggs, butter, powdered sugar, butter, cream cheese, vanilla, caramel topping, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304720 (may not work)