Ingredients: |
Ingredients: Cake:
2 c crushed vanilla wafers
1 c pecans, chopped
1/4 c butter, softened
1 - 18 oz pkg spice cake mix
1 - 16 oz solid packed pumpkin
1/4 c butter, softened
4 eggs
Filling:
3 c powdered sugar
2/3 c butter, softened
4 oz cream cheese, softened
2 tsp vanilla
1/4 c carmel topping
Pecan halves
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Directions: |
Directions:Preheat oven to 350º.
Cake:
In a large bowl combine wafer crumbs, 1 cup chopped pecans, and 3/4 cup butter. Beat at medium speed, scraping bowl often, until crumbly, 1-2 minutes. Press mixture evenly into the bottom of three greased and floured; 9-inch round cake pans.
In the same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs. Beat at medium speed, scraping bowl often, until well mixed; 2-3 minutes. Spread 1 3/4 cups batter over crumbs in each pan.
Bake for 20-25 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Filling:
In a small bowl combine powered sugar, 2/3 cup butter, cream cheese and vanilla. Beat on medium speed, scraping bowl often, until light and fluffy, 2-3 minutes.
On a serving plate layer all three cakes nut side down, with 1/2 cup filling spread between each layer. With remaining filling frost sides only of the cakes. Spread Carmel topping carefully over the top of the cake, drizzling some over the frosted sides. Arrange pecan halves in rings on top of the cake. Store refrigerated. |
This recipe for Pumpkin Pecan Torte is from