From Barb Hausfeld.

Crust Ingredients:

• 2 cups crushed vanilla wafers (about 50)
• 1 cup chopped pecans
• 3/4 cup butter, softened

Cake Ingredients:

• 1 box spice cake mix (18 1/4 oz.)
• 1 16 oz can solid pack pumpkin
• 1/4 cup butter softened
• 4 eggs

Filling/Topping Ingredients:

• 2/3 cup butter, softened
• 1 3oz. package cream cheese softened
• 1 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup caramel ice cream topping (optional)

Directions:

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about one (1) minute. Press into three greased and floured 9 -inch round cake pans. In another mixing bowl, beat the cake mix, pumpkin, butter and eggs for three (3) minutes. Spread over the crust in each pan. Bake at 350 degrees for 30 minutes, or until a wooden toothpick inserted in the middle 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 mixing 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 the cake. Spread caramel topping over the cake allowing some to drip on the side. Store in refrigerator.