Praline Pumpkin Cake

By Texaschef11

Ingredients

• 1/2 cup butter or margarine
• 1/4 whipping cream
• 1 cup packed brown sugar
• 3/4 cup coarsely chopped pecans
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1 cup pumpkin (not pumpkin pie mix, from 15-ounce can)
• 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 (1pound)
• Caramel topping, if desired
• Additional coarsely chopped pecans, if desired

Preparation

Step 1

1
Heat oven to 325 degrees 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.
2
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.
4
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.