Praline Pumpkin Cake

By MJH

Cake mix and frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

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 Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup canned 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 Betty Crocker™ Rich & Creamy cream cheese frosting
• Caramel topping, if desired
• Additional coarsely chopped pecans, if desired

Preparation

Step 1

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 two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

In a 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, then on medium speed 2 minutes, scraping bowl occasionally.
Carefully spoon batter over pecan mixture in each pan.

Bake 41 to 47 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.