Jess's Praline Pumpkin Cake

View All Images Add a Photo

jessjon18

Prep Time

0
min.

Total Time

2
hr.

15
min.

Servings

What You Need

Showing deals in Winnetka, IL 60093

Show Deals

Change Zip

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box super moist yellow cake mix
1 cup (from 15oz. can) pumpkin (not pie mix)
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice, divided
1 container cream cheese frosting
Caramel topping
Additional pecans, if desired

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

1. Preheat 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 (8 or 9 inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs, and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until well moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43-45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling racks. Cool completely, for about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, onto serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread with remaining frosting to the edge of layer. Drizzle with caramel topping and additional pecans.

Add to Recipe Box

View Recipe Card

Notes

Store lightly covered in the refrigerator. Prep time: 25 minutes; Start to Finish is 2 hours and 15 minutes. For High Altitude: (3500-6500ft.) bake 9 inch pans 43 -45 minutes and 8 inch pans 48-50 minutes.

Ratings & Reviews

Flag As Inappropriate