Pumpkin Praline Cake (adapted from Betty Crocker)
Ingredients:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix (Betty Crocker Super Moist is good)
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) cream cheese frosting (Betty Crocker Rich and Creamy)
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°F.
2. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3. Cook over low heat, stirring occasionally, just until butter is melted.
4. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5. 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.
6. Carefully spoon batter over pecan mixture in each pan.
7. Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
8. Cool 5 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix (Betty Crocker Super Moist is good)
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) cream cheese frosting (Betty Crocker Rich and Creamy)
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°F.
2. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3. Cook over low heat, stirring occasionally, just until butter is melted.
4. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5. 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.
6. Carefully spoon batter over pecan mixture in each pan.
7. Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
8. 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.
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.
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