Tip: To remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.

Cake
2 c. crushed vanilla wafers
1 c. chopped pecans
3/4 c. butter or margarine,softened
18-oz.pkg. spice cake mix
16-oz. can pumpkin
1/4 c. butter or margarine, softened
4 eggs
Filling
3 c. powdered sugar
2/3 c. butter or margarine, softened
4 oz.cream cheese, softened
2 tsp. vanilla
1/4 c. caramel topping
1 c. pecan halves

• Heat oven to 350 deg. In large mixer bowl combine wafer crumbs, chopped pecans and 3/4 c. butter. Beat at med. speed, scraping bowl often, until crumbly (1 to 2 min). Press mixture evenly on bottom of 3 greased and floured 9" round cake pans. In same bowl combine cake mix, pumpkin, 1/4 c. butter and eggs. Beat at med.speed, scraping bowl often, untill well mixed(2 to 3 min). Spread 1 3/4 c. batter over crumbs in each pan.
• Bake for 20 to 25 min. or until wooden pick inserted in center comes out clean. Cool completely.
• In small mixer bowl combine powdered sugar, 2/3 c.butter, cream cheese and vanilla. Beat at med. speed, scraping bowl often, until light and fluffy (2 to 3 min.). On serving plate layer 3 cakes, nut side down, with 1/2 c. 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.