Praline-Pumpkin Cake
Recipe from Betty Crocker

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.


Praline-Pumpkin Cake

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Servings: 16 servings
Prep Time: 25 mins
Total Time: 2 hrs 15 mins
Related Categories: Cake, Pumpkin Cake, Pumpkin Cake
 
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Ingredients
  • 1/2   cup
    butter or margarine
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  • 1/4  
    whipping cream
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  • 1   cup
    packed brown sugar
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  • 3/4   cup
    coarsely chopped pecans
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  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  • 1   cup
    pumpkin (not pumpkin pie mix, from 15-ounce can)
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  • 1/2   cup
    water
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  • 1/3   cup
    vegetable oil
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  • 4  
    eggs
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  • 1 1/2   teaspoons
    pumpkin pie spice
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  • 1   container
    Betty Crocker® Rich & Creamy cream cheese frosting (1pound)
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  •  
    Caramel topping, if desired
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  •  
    Additional coarsely chopped pecans, if desired
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Directions
1.
Heat oven to 325 degrees F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2.
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 moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3.
Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Tip:
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
Nutrition information
Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g. Daily Values: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8%. Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 5 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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