2 cups crushed vanilla wafers (about
1 cup chopped pecans
3/4 cup butter or margarine
1 box spice cake mix
1 can (16 ounces) solid pack pumpkin
1/4 cup butter or margarine softened
Filling and Topping:
2/3 cup butter or margarine softened
1 package (3 ounces) cream cheese softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup caramel ice cream topping
In a mixing bowl on medium speed,
beat the wafers, pecans and butter until crumbly
about 1 minute. Press into three greased and floured 9 inch round cake pans. In another mixing
bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan.
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: Combine butter and cream cheese in a small mixer bowl. Add sugar and vanilla,
beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers
(crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing
some to drip down the sides. Store in refrigerator. Yeild 16 to 20 servings.