Praline Pumpkin Cake Recipe

by Mandy
(Phoenix, AZ, USA)

Praline Pumpkin Cake Recipe:


1/2c. butter
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)
1/2c. milk
1/3c. vegetable oil
4 eggs
1 1/2tsp. pumpkin pie spice
1 container cream cheese frosting
caramel topping
chopped pecans

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.**

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