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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pumpkin Pecan
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Cakesandfrostings - Cake Pumpkin Pecan Post by :mistymary43 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2289

Click below to download : Cakesandfrostings - Cake Pumpkin Pecan (Format : PDF)

Cakesandfrostings - Cake Pumpkin Pecan

Crust:
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/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


Preheat oven to 350° F and grease and flour three 9” round cake pans.

In a mixing bowl on medium speed, beat wafers, pecans and butter until crumbly about 1 minute.

Press 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 sides of cake.

Spread caramel topping over top of cake, allowing some to drip down sides.

Store in refrigerator.

Yield: 16 to 20 servings.


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