More Great Recipes: Cake | Dessert

Pumpkin Praline Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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

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