This festive Thanksgiving dessert combines the fall flavors of pumpkin, pecans and spices to create a showcase torte.
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2 cups crushed vanilla wafers
1 cup finely chopped pecans
1/2 cup Land O Lakes® Butter softened
1 (16.5- to 15.75-ounce) package carrot or spice cake mix
1 cup canned pumpkin
1/4 cup Land O Lakes® Butter melted
3 large Land O Lakes® Eggs
2 tablespoons water
3 cups powdered sugar
2/3 cup Land O Lakes® Butter softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/2 cup caramel ice cream topping
16 pecan halves
Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
Combine wafer crumbs, chopped pecans and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Press mixture evenly onto bottom of prepared pans.
Combine cake mix, pumpkin, 1/4 cup butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread 1 1/2 cups batter over crumbs in each pan. Bake 18-23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Combine powdered sugar, 2/3 cup butter, cream cheese and vanilla in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
Place 1 cake nut-side down on serving plate. Spread cake with 1/2 cup filling mixture. Continue layering cakes with 1/2 cup filling mixture between layers. Frost only sides of cake with remaining filling. Spread caramel ice cream topping over top of cake, drizzling some over sides. Arrange pecan halves in ring on top of cake. Store refrigerated.
To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining cakes.
Explore reviews fromour online community
I found this recipe in a little land-o-lakes dessert magazine at the grocery store back in the 80's. I have made it every year since. My poor page is tattered and warn but well loved and cherished. Friends love it so much I have taken orders and made several for them to share with their families at the holidays. Once you make this it will become a must have for your thanksgiving dessert.
I have the recipe for thiscake that came out in the original cookbook and is a little different. The original recipe uses spice cake mix but uses 3/4 cup butter (instead of 1/2 cup) for the vanilla wafer/pecan layer and it uses 1 (16 oz.) can pumpkin instead of 1 cup. Everything else is the same but I prefer the recipe version that I have. I don't know why they made the changes but the original recipe is a much richer, denser cake.
Through the years recipes are tested and re-tested and from time to time recipes are updated and some changes are made. If you have good results with the original recipe, go ahead and continue to use it. The updated recipe works just as well.