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Grandkids Choice Thanksgiving Cake
Chef:  Euda Switzer - Oklahoma City, OK          Category:  Desserts

2 cups graham crackers, crushed
1 cup pecans, chopped
1/4 cup butter, softened
2 cups sugar
1 (16 oz.) can pumpkin
1 cup vegetable oil
3 large eggs
2-1/2 cups flour
1 teaspoon salt
2 teaspoons soda
2 teaspoons baking powder
2 teaspoons cinnamon
3 cups powdered sugar
1/2 cup butter, softened
1 (3 oz.) package cream cheese
1 teaspoon vanilla
1/2 cup caramel ice cream topping

Directions: In large mixer bowl combine graham cracker crumbs, pecan and butter. Beat at medium speed until crumbly. Grease and flour 3 round 8 inch cake pans. Press mixture evenly on bottom of pans. In same bowl, combine sugar, pumpkin, oil and eggs. Beat 1 minute at medium speed. Combine flour, salt, baking powder, soda and cinnamon. Add to pumpkin mixture. Beat at medium speed for 3 minutes. Spread batter over crumb mixture in pans. Bake at 350°F for 30 to 35 minutes or until wooden pick inserted in center come out clean. Invert on wire rack and cool. Spread with caramel icing. To prepare icing, mix powdered sugar, butter, cream cheese and vanilla. Place one layer of cake, nut side down on serving plate, spread with 1/2 cup of icing. Place next layer on top of first layer using another 1/2 cup of icing, then 3rd layer. With the remaining icing frost sides of cake. Drizzle caramel topping over top of cake and let some run down side of cake.

Notes: My grandchildren voted this their favorite dessert at Thanksgiving.