Pumpkin Pecan Layer Cake

Ingredients

• Cake
• 2 cups crushed vanilla wafers
• 1 cup chopped pecans
• 3/4 cup Land O Lakes® Butter melted, divided
• 1 (15.25- to 16.5-ounce) package carrot cake mix
• 1 cup canned pumpkin
• 3 large Land O Lakes® Eggs
• 2 tablespoons water
• Cream Cheese Buttercream Frosting
• 3 cups powdered sugar
• 2/3 cup Land O Lakes® Butter softened
• 4 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• Garnish
• 1/4 cup caramel ice cream topping
• 1 cup pecan halves

Instructions

1. 1

   Heat oven to 350°F. Grease and flour 3 (8- or 9-inch) round cake pans; set aside.

2. 2

   Combine crushed wafers, chopped pecans and 1/2 cup melted butter in bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of prepared pans.

3. 3

   Combine cake mix, pumpkin, remaining 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 25-30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

4. 4

   Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until smooth.

5. 5

   Layer 3 cake layers on serving plate, nut-side down, with 1/2 cup frosting between each layer. Frost sides of cake with remaining frosting. Spread caramel topping over top of cake, drizzling some over frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated.