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Monday, September 21, 2020


For this year's Fall family get together, I kept in the spirit of fall and brought a homemade Pumpkin Pecan Spice Cake.  Since it received unanimous "lip smacking, thumbs up" reviews, I'm sharing it with you!

It starts with a box cake mix, but with there are some unique additions that elevates it well beyond its box status.  Isn't she pretty?

 This recipe takes some time, but I would say it was worth the effort.


2 cups crushed vanilla wafers (about 60 wafers)
1 cup chopped pecans (I chose to use only 1/2 cup) 
3/4 cup butter, softened

1 pkg. spice cake mix (regular size)
1 can (15 oz.) solid pack pumpkin
4 large eggs 
½ cup butter, softened

6 oz. cream cheese, softened
1 1/3 cups butter, softened
6 cups powder sugar
4 tsp. vanilla extract

½ cup caramel ice cream topping


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

In another bowl, beat cake mix, pumpkin, eggs and butter.  Beat on low speed for 30 seconds.  Beat on high 2 minutes.  Spread over crust in each pan.

Bake at 350 degrees for 24-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 10 minutes before removing to wire racks to cool completely.

While the cakes are cooling, prepare the frosting.  In a small bowl, beat the cream cheese and butter until fluffy.  Add sugar and vanilla; beat until smooth.

Place the layers crumb side down.  Spread the frosting between the layers and on the sides and top of the cake.  Once completely frosted, spread the caramel topping over the top allowing some to drip down the sides.  Store in the refrigerator to set the frosting.

Serve at room temperature.  


recipe c/o:  Taste of Home fall 2020 magazine (pumpkin cookbook)

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