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


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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)

How to Make Praline-Pumpkin Cake


  • 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.

Printable Recipe Card

About Praline-Pumpkin Cake

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

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