PUMPKIN CAKE - PRALINE

By akselden

Ingredients

• PRALINE TOPPING:
• 3/4 C. butter
• 1/3 C. heavy whipping cream
• 1 1/2 C. firmly packed brown sugar
• 1 C. pecan halves
• CAKE:
• 1 (18.25oz) pkg. Betty Crocker Yellow Cake Mix
• 3 eggs
• 15 oz. can pumpkin
• 1 C. water
• 1/3 C. creme fraiche
• 1 1/2 tsp. vanilla
• 2 tsp. pumpkin pie spice
• TOPPING:
• 1 1/2 C. heavy whipping cream
• 1 (.35oz) envelope Whip It
• 1/4 C. powdered sugar, sifted
• 1/4 tsp. vanilla

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350°F.

2. In small saucepan over low heat, cook butter, 1/3 C. whipping cream and brown sugar until butter is melted, stirring constantly. Pour mixture into 13x9" cake pan; sprinkle evenly with pecans.

3. In large mixer bowl, combine cake ingredients on low speed until moistened; beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture.

4. Bake until cake springs back when touched lightly in center (29-34 minutes). Cool 5 minutes in pan; run knife around edge of pan to loosen.

5. Place jelly roll pan or serving platter over cake pan and invert onto platter allowing all of caramel to spread over top; cool completely.

6. In small mixer bowl, beat 1 1/2 C. heavy whipping cream until soft peaks form. Add Whip It, powdered sugar and vanilla; continue beating until stiff peaks form.

7. To Serve: Cut cake into serving sized pieces; top with dollop of whipped cream. Refrigerate any remaining cake and topping.