Pumpkin Pecan Layer Cake         

Ingredients
Cake:
2 cups crushed vanilla wafers
1 cup chopped pecans
3/4 cup butter or margarine
1 box (18 ounces) spice cake mix
16 ounces pumpkin
1/4 cup butter or margarine
4 eggs
Filling:
3 cups powdered sugar
2/3 cup butter or margarine
4 ounces cream cheese
2 teaspoons vanilla
1/4 cup caramel topping
1 cup pecan halves

Directions:
Combine cookie crumbs, chopped pecans and 3/4 cup butter; beat at medium speed scraping bowl often until crumbly. Press evenly on bottom of three greased and floured 9-inch round cake pans. In same bowl combine cake mix, pumpkin, 1/4 cup butter and eggs; beat at medium speed until well mixed. Spread 1-3/4 cups batter over crumbs in each pan. Bake 20-25 minutes or until toothpick is clean. Cool five minutes and remove from pans. Cool completely. In bowl combine cream cheese, butter, powdered sugar and vanilla. Beat at medium speed until light and fluffy. On serving plate layer each cake nut side down with 1/2 cup filling between each layer. With remaining filling frost sides of cake only. Spread caramel topping over top of cake and drizzle some over frosted sides. Arrange pecan halves in rings on top of cake. Store in the refrigerator.