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Pumpkin Praline Cake

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Why I Love This Recipe

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

Ingredients You'll Need

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.

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