Praline-Pumpkin Cake

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Praline-Pumpkin Cake
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  1. 1/2
  2. cup butter or margarine
  3. 1/4
  4. cup whipping cream
  5. 1
  6. cup packed brown sugar
  7. 3/4
  8. cup coarsely chopped pecans
  9. 1
  10. box Betty Crocker® SuperMoist® yellow cake mix
  11. 1
  12. cup canned pumpkin (not pumpkin pie mix)
  13. 1/2
  14. cup water
  15. 1/3
  16. cup vegetable oil
  17. 4
  18. eggs
  19. 1 1/2
  20. teaspoons pumpkin pie spice
  21. 1
  22. container Betty Crocker® Rich & Creamy cream cheese frosting
  23. Caramel topping, if desired
  24. Additional coarsely chopped pecans, if desired
  1. 1 Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
  2. 2 In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
  3. 3 Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. 4 Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
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