Pumpkin-Pecan Spice Cake
"I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. —Joyce Platfoot, Wapakoneta, Ohio..."
INGREDIENTS
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2 cups crushed vanilla wafers (about 60 wafers)
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1 cup chopped pecans
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3/4 cup butter, softened
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CAKE:
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1 package spice cake mix (regular size)
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1 can (15 ounces) solid-pack pumpkin
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4 large Nellie’s Free Range Eggs
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1/2 cup butter, softened
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FILLING:
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6 ounces cream cheese, softened
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1-1/3 cups butter, softened
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6 cups confectioners' sugar
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4 teaspoons vanilla extract
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TOPPING:
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1/2 cup caramel ice cream topping
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Pecan halves
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