Pecan Pumpkin Cake
A decadent layered pumpkin cake with crunchy pecan crust, creamy filling, and caramel-topped pecans, perfect for fall gatherings and dessert lovers seeking warm, spiced flavors.
Ingredients
Instructions
- Beat together crushed vanilla wafers, chopped pecans, and 3/4 cup softened butter, then press evenly onto the bottom of three greased round cake pans.
- Combine pumpkin, spice cake mix, eggs, and 1/4 cup softened butter thoroughly.
- Spread the batter evenly over the crust-lined cake pans.
- Bake at 350°F for 20 to 25 minutes.
- Allow the cakes to cool.
- Mix powdered sugar, 2/3 cup softened butter, cream cheese, and vanilla to make the filling.
- Layer the three cakes on a serving plate with the nut and crumb mixture side down, spreading 1/2 cup filling between each layer.
- Frost the sides and top of the layered cake, then spread 1/4 cup caramel topping on top.
- Arrange pecan halves on the cake and serve.
Nutrition & Diet Analysis (per serving)
916
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).