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Desserts

Pumpkin-Praline Layer Cake

Pumpkin-Praline Layer Cake recipe
photo by:kraft
Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.
time
prep:
20 min
total:
1 hr 28 min
servings
total:
16 servings

What You Need

1/3
cup  butter
1
cup  packed brown sugar, divided
1/2
cup  chopped PLANTERS Pecans, divided
1
pkg.  (2-layer size) spice cake mix
1
cup  canned pumpkin
1/2
cup  water
1/3
cup   oil
4
 eggs
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
Tbsp.  milk
1
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

LINE 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended. Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.

BAKE 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.

BEAT cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.

STACK cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.

Kraft Kitchens Tips

Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP Light Whipped Topping.
How to Store
Keep frosted cake refrigerated.
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