PUMPKIN - PECAN CAKE

2 cups crushed vanilla wafers

1 cup chopped pecans

3/4 cup butter, softened

CAKE:

1 package (18 1/4 ounces) spice cake mix

1 can (16 ounces) solid-pack pumpkin

1/4 cup butter, softened

4 eggs

FILLING/TOPPING:

2/3 cup butter, 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 waters, pecans and butter until crumbly, about 1 minutes. Press into three greased and floured 9 inch rouond baking 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 toothpick inserted near the center comes out clean. Cool pans 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing 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 drop down the sides. Store in the refrigerator.

Makes 16 to 20 servings.

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