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Praline-Pumpkin Cake

Praline-Pumpkin Cake

Serves: 16

Ingredients
  • ½ cup butter or margarine
  • ¼ cup whipping cream
  • 1 cup packed brown sugar
  • ¾ cup coarsely chopped pecans
  • 1 box Betty Crocker SuperMoist yellow cake mix
  • 1 cup Pumpkin Puree
  • ½ cup water
  • ⅓ cup vegetable oil
  • 4 eggs
  • 1 ½ tsp pumpkin pie spice
  • 1 container (1 lb) Betty Crocker Rich & Creamy cream cheese frosting
  • Caramel topping (if desired)
  • Additional coarsely chopped pecans (if desired)

Instructions
  1. Heat oven to 325˚F
  2. In 1 qt heavy saucepan, stir together butter, whipping cream and brown sugar.
  3. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 ( 9-inch or 8 –inch) round cake pans; sprinkle with ¾ cup pecans.
  4. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 tsp of the pumpkin pie spice with electric mixer on low speed until moistened.
  5. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
  6. 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.
  7. Stir remaining ½ tsp pumpkin pie spice into frosting.
  8. To assemble cake, place 1 layer, praline side up, on serving plate.
  9. Spread with half of the frosting.
  10. Top with second layer, praline side up; spread remaining frosting to edge of layer.
  11. Drizzle with caramel topping and additional pecan.