Jess's Praline Pumpkin Cake

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jessjon18

Prep Time

0
min.

Total Time

2
hr.

15
min.

Servings

What You Need

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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

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Make It

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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.

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Special Equipment Needed

TBA

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.

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