Praline Pumpkin Cake Recipe
(Phoenix, AZ, USA)
Praline Pumpkin Cake Recipe:
1/4c. whipping cream
1c. packed brown sugar
3/4c. coarsely chopped pecans
1 box Betty Crocker Super Moist yellow cake mix
1c. canned pumpkin (NOT pumpkin pie mix)
1/3c. vegetable oil
1 1/2tsp. pumpkin pie spice
1 container cream cheese frosting
Heat oven to 325°
Stir butter, cream, brown sugar – cook over low heat, stirring occasionally just until butter is melted.
Pour into 2 round cake pans, sprinkle evenly with 3/4c. pecans.
Beat cake mix, pumpkin, milk, oil, eggs and 1tsp. pumpkin pie spice with electric mixer on low speed until moistened.
Beat 2 minutes on medium speed.
Carefully spoon batter over pecan mixture in each pan.
Stir 1/2tsp. pumpkin pie spice into frosting.
Place 1st cake, praline side up, spread with half of the frosting.
Repeat with 2nd cake.
Drizzle caramel topping and pecans over cake.
**This cake is FANTASTIC. I made it once and now everyone in my family picks it for their birthday.**