Pumpkin Pumpkin Praline Cake

Vanessa "Nikita" Milare

By
@Kitkat777

Why do we need to always have pumpkin pie for Thanksgiving? I made this cake 1 yr for a friends Thanksgiving lunch & it was a hit. Now she makes it as her desseert.


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Comments:

Serves:

16

Prep:

25 Min

Cook:

40 Min

Ingredients

1/2 c
butter, room temperature
1/4 c
heavy whipping cream
1 c
brown sugar, firmly packed
3/4 c
pecans, in pieces
1 box
yellow cake mix
1 c
canned pumpkin (not pumpkin pie mix)
1/2 c
water
1/3 c
vegetable oil
4
eggs
1-1/2 tsp
pumpkin pie spices
1 can(s)
rich & creamy cream cheese frosting
1 bottle
caramel ice cream topping
additional nuts, chopped

Directions Step-By-Step

1
First pre-heat oven to 350F. Then in a 1 quart saucepan stir together the butter, whipping cream & briwn sugar. Cook over low heat, stir occasionally just until the butter is melted. Then pour into 2 ungreased 9 or 8 inch round cake pan. Then sprinkle evenly with 3/4 cups of the nuts.
2
Next in a large bowl beat the cake mix, pumpkin, water, oil, eggs & 1 tsp. spice with an eletric mixer on low speeduntil moistened, then on medium speed for about 2 mins. Make sureto scrape the bowl occasionally. Then carefull spoon the batter over the nut mixture in each pan.
3
Next bake for about 41 to 45 mins or until cake is springy when lightly touched in the center. Let cool for about 5 mins. Remove for the pans & full cool about 1 hour.
4
Then stir in the remaining pumpkin spice into the frosting. Place 1 layer, nut side up on a serving plate. Spreadhalf the frosting,then press second layer on top of first layer nut side up. Spread remaining frosting just to the edge. Then drizzle with the caramel topping & additional nuts.
5
Store in a loosely covered in the ice box.

About this Recipe

Course/Dish: Cakes
Hashtags: #nuts, #pumpkin