Pecan Pumpkin Torte

2 cups crushed vanilla wafers
1 cup chopped pecans
¾ cup margarine, softened
1 18oz. pkg. Duncan Hines® Moist Deluxe Spice Cake Mix
1 16oz can solid-pack pumpkin
¼ cup margarine, softened
4 eggs

Filling
3 cups powdered sugar
2/3 cup margarine, softened
1 4oz. pkg. Philadelphia Brand® cream cheese, softened
2 tsp. vanilla
¼ cup caramel topping
Pecan halves

In large bowl, combine wafer crumbs, 1 cup chopped pecans and ¾ cup margarine. Beat, scraping bowl often, until crumbly, 1 to 2 minutes. Press mixture evenly on bottom of 3 greased and floured 9” round cake pans. Set aside.

In same bowl, combine cake mix, pumpkin, ¾ cup margarine and eggs. Beat,
scarping bowl often, until well mixed, 2 to 3 minutes. Spread 1-3/4 cups
batter over crumbs in each pan. Bake at 350° for 20 to 25 minutes or until
wooden pick inserted in center comes out clean. Cool 5 minutes;
remove from pans. Cool completely.

For filling, in small bowl, combine powdered sugar, 2/3 cup margarine, cream cheese and vanilla. Beat until light and fluffy 2 to 3 minutes.

On serving plate, layer 3 cakes, nut side down, with ½ cup filling. Spread between each layer. With remaining filling, frost sides only of cakes.
Spread caramel topping over top of cake, drizzling some over the frosted
sides. Arrange pecans halves in rings on top of cake. Store refrigerated.