Recipes

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.