Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Recipe from Betty Crocker
2 hrs 15 mins
1/2 cup butter or margarine
1/4 whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup pumpkin (not pumpkin pie mix, from 15-ounce can)
1/2 cup water
1/3 cup vegetable oil
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting (1pound)
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
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.
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.
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
Per Serving: cal. (kcal) 480, Fat, total (g) 25, chol. (mg) 70, sat. fat (g) 9, carb. (g) 59, Trans fatty acid (g) 3, sugar (g) 46, pro. (g) 3, vit. A (IU) 2430, sodium (mg) 340, calcium (mg) 81, iron (mg) 1, Starch () 1, Other Carb () 3, Fat () 5, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products