Three layers of a pumpkin spice cake are topped with luscious cream cheese buttercream frosting.
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2 cups crushed vanilla wafers
1 cup chopped pecans
1/2 cup Land O Lakes® Butter, melted
1 (15.25- to 16.5-ounce) package carrot cake mix
1 cup cooked pumpkin
1/4 cup Land O Lakes® Butter, melted
3 large Land O Lakes® Eggs
2 tablespoons water
Cream Cheese Buttercream Frosting
3 cups powdered sugar
2/3 cup Land O Lakes® Butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
1/4 cup caramel ice cream topping
1 cup pecan halves
Heat oven to 350°F. Grease and flour 3 (8- or 9-inch) round cake pans; set aside.
Combine crushed wafers, chopped pecans and 1/2 cup melted butter in bowl until mixture resembles coarse crumbs. Press mixture evenly and firmly on bottom of prepared pans.
Combine cake mix, pumpkin, 1/4 cup melted butter, eggs and water in same bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread about 1 1/2 cups batter over crumbs in each pan. Bake 25-30 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 smooth.
Layer 3 cake layers on serving plate, nut-side down, with 1/2 cup frosting between each layer. Frost sides of cake with remaining frosting. Spread caramel topping over top of cake, drizzling some over frosted sides. Arrange pecan halves in rings on top of cake. Store refrigerated.
To remove cake easily from pan, place cooling rack on top of cake and invert; repeat with remaining layers.