Jo Ann Duren
This is delicious
Featured Pinch Tips Video
- 1'2 c
- butter or margarine
- 1/4 c
- whipping cream
- 1 c
- packed brown sugar
- 3/4 c
- coarsely chopped pecans
- 1 box
- 18.25 ounce betty crocker supermoist yellow cake mix
- 1 c
- pumpkin (not pumpkin pie mix)
- 1/2 c
- 1/3 c
- vegetable oil
- 1 1/2 tsp
- pumpkin pie spice
- 16 ounce container betty crocker rich & creamy cream cheese frosting
- caramel topping (optional)
- additional coarsely chopped pecans (optional)
1Heat oven to 325 degrees F.
2In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3Cook over low heat, stirring occasionally, just until butter is melted.
4Pour into 2 (9 or 8 inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moisted.
6Beat 2 ninutes on medium speed.
7Carefully spoon batter over pecan mixture in each pan.
8Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
9Cool 5 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.
10Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.
11To assemble cake, place 1 layer, praline side up, on serving plate.
12Spread with half of the frosting.
13Top with second layer, praline side up; spread remaining frosting to edge of layer.
14Drizzle with caramel topping and additional pecans.
15Store loosely covered in refrigerator.