Pecan Pudding Cake

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Pecan Pudding Cake
DESCRIPTION: 
Courtesy of Mountain Pie Company  
INGREDIENTS: 
Leaves & Acorns 2 piecrusts 1/2 cup whole pecans Cake 2 boxes yellow cake mix (Pillsbury recommended) 6 eggs 2 cups water 1 cup vegetable oil Mix and bake as directed on the box using nine-inch round greased pans. You will need six thin layers of cake. Allow cake to cool completely before turning out onto parchment paper. Tyndall recommends making the cake and decorative leaves a day in advance to save time. Filling 4 oz. box vanilla pudding mix (not instant) 3 cups evaporated milk 2 Tbsp. cornstarch 1½-2 cups butterscotch chips (11 oz. bag) 2½ cups chopped pecans 1 cup caramel sauce  
DIRECTIONS: 
Leaves & Acorns Preheat oven to 350°F. Roll out crusts. Using leaf cookie cutters, cut out the leaves and use a small knife to carve the veins. Make acorns by placing flat sides of two pecans together and wrapping three-quarters with dough. Bake on an ungreased cookie sheet for 35-40 minutes. Check often to ensure pecans don’t burn. Cake Mix and bake as directed on the box using nine-inch round greased pans. You will need six thin layers of cake. Allow cake to cool completely before turning out onto parchment paper. Tyndall recommends making the cake and decorative leaves a day in advance to save time. Filling Mix pudding, evaporated milk, and cornstarch in a microwaveable bowl until smooth. Heat in microwave for 10 minutes, stirring every two minutes, until pudding begins to curdle. Remove and add butterscotch chips and two cups of pecans. Mix and let cool for 15 minutes. Assembly Place a layer of cake on a cake plate or stand and top with filling. Continue with remaining layers. Top generously with caramel sauce (Tyndall recommends Smuckers’ caramel topping), allowing it to run over the edges. Place leaves and pecans around the bottom and on the top. Sprinkle with remaining chopped pecans.