“Three layers of festive fall flavors create this memorable cake. Land-O-Lakes Cookbook.”

Ingredients Nutrition


  1. heat oven to 350*F.
  2. in large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. beat on med speed, scraping bowl often, until crumbly.
  3. press mixture evenly on bottom of 3 greased and floured 9" (23cm) round cake pans.
  4. in same bowl combine cake mix, pumpkin 1/4 cup butter and eggs. beat at med speed scraping bowl often until well mixed.
  5. spread 1 3/4 cup batter over crumbs in each pan.
  6. bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  7. cool 5 minutes; remove from pans, cool completely.
  8. in small mixer bowl combine cream cheese 2/3 cup butter, powdered sugar and vanilla. beat at med speed scraping bowl often until light and fluffy.
  9. on serving plate layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
  10. with remaining filling, frost sides only of cake.
  11. spread caramel topping over top of cake, drizzling some over the frosted sides.
  12. arrange pecan halves in rings on top of cake.
  13. store refrigerated.
  14. Tip: to remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.

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