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A wonderful cake mix-based recipe from Betty Crocker! Great anytime, but perfect around the holidays!


  • 1/2 cup butter or margarine
  • 1/4 cup whipping cream
  • 1 cup packed brown sugar
  • 3/4 cup coarsely chopped pecans
  • 1 box yellow cake mix (Betty Crocker Super Moist is good)
  • 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 container (1 lb) cream cheese frosting (Betty Crocker Rich and Creamy)
  • Caramel topping, if desired
  • Additional coarsely chopped pecans, if desired


  • 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 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
  • 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.
  • Beat 2 minutes on medium speed.
  • Carefully spoon batter over pecan mixture in each pan.
  • 3. Bake 43 to 45 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.
  • 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.

Categories: Cake  Dessert 
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