MONIE’S PUMPKIN-PECAN CAKE
2 c. vanilla wafers, crushed (about 50 wafers)
1 c. pecans, chopped
¾ c. butter or margarine, softened
1 16½-oz. box spice cake mix
1 18-oz. can solid-pack pumpkin (not pie filling)
¼ c. butter or margarine, softened
2/3 c. butter or margarine, softened
1 3-oz. pkg. cream cheese, softened
3 c. confectioners’ sugar
2 tsp. vanilla extract
½ c. 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. I put wax paper in bottom of the pans. It makes the wafers and pecans come out better. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350°. for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remo...
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