Pumpkin-Pecan Cake

Name: Pumpkin-Pecan Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 20
Cuisine: Global
Ingredients: 158 milliliters butter, softened; 118 milliliters caramel ice cream topping; 710 milliliters confectioners sugar; 85 grams package cream cheese, softened; 4 eggs; 1 halve Pecan; 237 milliliters chopped pecans; 425 grams can solid-pack pumpkin; 1 package spice cake mix (regular size); 2 teaspoons vanilla extract; 473 milliliters crushed vanilla wafers (about 60 wafers)

Pumpkin-Pecan Cake requires about 55 minutes from start to finish. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 372 calories. This recipe serves 20. If you have vanillan extract, vanilla wafers, solid-pack pumpkin, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans.

Ingredients you will need

Butter

Pecans

Wafer Cookies

Equipment you will use

Baking Pan

Bowl

For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes.

Ingredients you will need

Cake Mix

Pumpkin

Butter

Egg

Equipment you will use

Bowl

Spread over crust in each pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Equipment you will use

Toothpicks