What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
3 Layer Pumpkin Pecan Cake
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- #31770
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
Crust Ingredients
2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup butter, melted
Cake Ingredients
1 package (18.25 ounce size) carrot cake mix
1 cup canned pumpkin
1/4 cup butter, melted
3 eggs
2 tablespoons water
Filling Ingredients
3 cups powdered sugar
2/3 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 cup caramel ice cream topping
Garnish Ingredients
1 cup pecan halves
directions
Heat oven to 350 degrees F.
Crust: Combine crushed wafers, chopped pecans and melted butter in large bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly into bottom of 3 greased and floured 8 or 9 inch round cake pans.
Cake: Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed of mixer, scraping bowl often, until well mixed. Spread about 1-1/2 cups batter crumbs in each pan.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Filling: Combine powdered sugar, butter, cream cheese and vanilla in small bowl. Beat at medium speed of mixer, scraping bowl often until mixture is smooth. Layer 3 cakes on serving plate, nut side down, with 1/2 cup filling spread between layers. With remaining filling, frost sides only of cake. Spread caramel topping over top of cake letting it drizzle down the sides. Arrange pecan halves in rings on top of cake. Store covered in the refrigerator.
Tip: To remove cake easily from pan, place a wire cooling rack on top of cake pan and invert. Cool layers on rack.
added by
rgrzy
nutrition data
563 calories, 34 grams fat, 63 grams carbohydrates, 5 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
October 2, 2010
I added the whole can of pumpkin this time. (I have made it in the past and its always a little dryer than I like.) Also, I put the nilla waffers in the chopper and got a very fine crumb mixture and then broke individual ones so there would be some chunks and I like it better like that. I would double the icing recipie if you are sticking with the 3 layers so you can get a nice layer each time instead of very thin.
November 25, 2008
Very simple to make, delicious! Everyone asked me for the recipe
I have been looking for this recipe for almost 10 years. Thank you so much!!! In the recipe I used to make, it called for Spice Cake Mix. I may have to try both and compare. Thank you again, janet, TX
November 21, 2007
Just made this today for work and everyone is raving about it. Very simple.