Praline-pumpkin Cake Recipe

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Praline-Pumpkin Cake

Jo Ann Duren

By
@ILUVblackeyepeasandrice

Allrecipes site using Betty Crocker cake mix and frosting.
This is delicious


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Rating:

Comments:

Serves:

16

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

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
water
1/3 c
vegetable oil
4
eggs
1 1/2 tsp
pumpkin pie spice
1
16 ounce container betty crocker rich & creamy cream cheese frosting
caramel topping (optional)
additional coarsely chopped pecans (optional)

Directions Step-By-Step

1
Heat oven to 325 degrees F.
2
In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3
Cook over low heat, stirring occasionally, just until butter is melted.
4
Pour into 2 (9 or 8 inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5
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 moisted.
6
Beat 2 ninutes on medium speed.
7
Carefully spoon batter over pecan mixture in each pan.
8
Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
9
Cool 5 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.
10
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.
11
To assemble cake, place 1 layer, praline side up, on serving plate.
12
Spread with half of the frosting.
13
Top with second layer, praline side up; spread remaining frosting to edge of layer.
14
Drizzle with caramel topping and additional pecans.
15
Store loosely covered in refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American