Praline-Pumpkin Cake

Praline-pumpkin Cake Recipe

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Jo Ann Duren


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


★★★★★ 1 vote

25 Min
45 Min


  • 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
  • 4
  • 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)

How to Make Praline-Pumpkin Cake


  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.

Printable Recipe Card

About Praline-Pumpkin Cake

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

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