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Praline-Pumpkin Cake

By

oven 325*
2 9 or 8 inch round cake pans

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Praline-Pumpkin Cake 0 Picture

Ingredients

  • 1/2 1/2 1/2 cup butter
  • 1/2 1/2 1/2 cup butter
  • 1/2 1/2 1/2 cup butter
  • 1/4 1/4 1/4 cup whipping cream
  • 1/4 1/4 1/4 cup whipping cream
  • 1/4 1/4 1/4 cup whipping cream
  • 1 1 1 cup packed brown sugar
  • 1 1 1 cup packed brown sugar
  • 1 1 1 cup packed brown sugar
  • 3/4 3/4 3/4 cup chopped pecans
  • 3/4 3/4 3/4 cup chopped pecans
  • 3/4 3/4 3/4 cup chopped pecans
  • 1 1 1 box yellow cake mix
  • 1 1 1 box yellow cake mix
  • 1 1 1 box yellow cake mix
  • 1 1 15 cup (from 15 oz can) pumpkin
  • 1 1 15 cup (from 15 oz can) pumpkin
  • 1 1 15 cup (from 15 oz can) pumpkin
  • 1/2 1/2 1/2 cup water
  • 1/2 1/2 1/2 cup water
  • 1/2 1/2 1/2 cup water
  • 1/3 1/3 1/3 cup oil
  • 1/3 1/3 1/3 cup oil
  • 1/3 1/3 1/3 cup oil
  • 4 4 4 eggs
  • 4 4 4 eggs
  • 4 4 4 eggs
  • 1 1/2 1 1/2 1/2 teaspoon pumpkin pie spice
  • 1 1/2 1 1/2 1/2 teaspoon pumpkin pie spice
  • 1 1/2 1 1/2 1/2 teaspoon pumpkin pie spice
  • 1 1 1 container cream cheese frosting
  • 1 1 1 container cream cheese frosting
  • 1 1 1 container cream cheese frosting
  • bottle bottle Carmel ice cream topping
  • bottle bottle Carmel ice cream topping
  • bottle bottle Carmel ice cream topping
  • chopped pecans
  • chopped pecans
  • chopped pecans

Details

Preparation

Step 1

Heat oven at 325*
In a quart heavy saucepan, stir together butter, whipping cream and brown sugar
cook over low hear, stirring occasionally just until butter is melted
pour into 2 round cake pans
sprinkle evenly with 3/4 cup pecans
in large bowl, beat cake mix, pumpkin, water, oil, eggs, and 1 teaspoon pumpkin pie spice
with electric mixer on low until moistened
CAREFULLY SPOON OVER PECAN MIXTURE IN EACH PAN
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 frosting
top with second layer, praline side up
spread remaining frosting to edge of layer
drizzle with Carmel topping and additional pecans
store loosely covered in refrigerator

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