It's that time of year again!

I haven't made this cake yet this year, but I plan to soon. I only make it once every fall because it's a little more money than I like to spend on dessert and it is so rich! It's great for parties so you can share.  

Pumpkin Pecan Layer Cake

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine

Cake:
 1 box spice cake mix
 1 can (16 ounces) solid pack pumpkin
 1/4 cup butter or margarine softened
 4 eggs

Filling and Topping:
 2/3 cup butter or margarine softened
 1 package (3 ounces) cream cheese softened
 3 cups confectioners' sugar
 2 teaspoons vanilla extract
 1/2 cup caramel ice cream topping
    
In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly
about 1 minute. Press into three greased and floured 9 inch round cake pans. In another mixing
bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.

For filling: Combine butter and cream cheese in a small mixer bowl. Add sugar and vanilla,
beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers
(crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing
some to drip down the sides. Store in refrigerator.