Pumpkin Praline Cake
1 package yellow cake mix (without pudding added)
1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup water
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 cup butter, softened
Blend ingredients until crumbly.
Preheat oven to 350 degrees.
Combine cake mix, oil, brown sugar, spices, pumpkin and water. Beat to blend.
Add eggs, 1 at a time, beating after each addition.
Pour half of mixture into greased and floured Bundt pan.
Top with Praline Mixture; top with remaining batter.
Bake 1 hour or until cake tests done with toothpick.
Cool cake in pan 15 minutes, then remove to platter to finish cooling.
Top with Icing and sprinkle with chopped pecans.
Pairs Well With
I love bundt cakes, so I look forward to making this one during the Fall season.