Pumpkin Pecan Layer Cake

Directions

1. Preheat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans, then set them aside.
2. In a bowl, mix crushed vanilla wafers, chopped pecans, and 1/2 cup melted butter until it looks like coarse crumbs. Press this mixture evenly and firmly onto the bottom of each prepared pan.
3. In the same bowl, combine cake mix, pumpkin, the remaining 1/4 cup melted butter, eggs, and water. Beat on medium speed, scraping the bowl often, until well blended. Spread about 1 1/2 cups of batter over the crumb layer in each pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then remove from pans and cool completely.
4. In a bowl, combine powdered sugar, 2/3 cup softened butter, cream cheese, and vanilla. Beat on medium speed, scraping the bowl often, until smooth to make the frosting.
5. Place one cake layer nut-side down on a serving plate. Spread 1/2 cup frosting over it. Repeat with the remaining layers, ending with the third layer. Frost the sides of the cake with the remaining frosting. Drizzle caramel topping over the top, letting some run down the sides. Arrange pecan halves in rings on top. Store in the refrigerator.