Pumpkin Pecan Layer Cake Recipe

Name: Pumpkin Pecan Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed vanilla wafers; 1 cup pecans, chopped; ¾ cup butter or ¾ cup margarine, softened; 1 (18 ounce) package spice cake mix; 1 (16 ounce) can pumpkin; ¼ cup butter or ¼ cup margarine, softened; 4 eggs; 3 cups powdered sugar; ⅔ cup butter or ⅔ cup margarine, softened; 4 ounces cream cheese, softened; 2 teaspoons vanilla; ¼ cup caramel topping; 1 cup pecan halves

Servings: persons

2 cups crushed vanilla wafers
1 cup pecans, chopped
¾ cup butter or ¾ cup margarine, softened
1 (18 ounce) package spice cake mix
1 (16 ounce) can pumpkin
¼ cup butter or ¼ cup margarine, softened
4 eggs
3 cups powdered sugar
⅔ cup butter or ⅔ cup margarine, softened
4 ounces cream cheese, softened
2 teaspoons vanilla
¼ cup caramel topping
1 cup pecan halves

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

2222

kcal

Calories

159

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups crushed vanilla wafers, 1 cup pecans, chopped, ¾ cup butter or ¾ cup margarine, softened, 1 (18 ounce) package spice cake mix, and more.

Yes, Pumpkin Pecan Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pecan Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions