2 cups crushed vanilla wafers (about
50)
1 cup chopped pecans
3/4 cup butter or margarine
Cake:
1 box spice cake mix
1 can (16 ounces) solid pack pumpkin
1/4 cup butter or margarine softened
4 eggs
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.
