Pumpkin-Praline Layer Cake

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
28
min.
Servings

16 servings

Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.

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What You Need

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Make It

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  • 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.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP Light Whipped Topping.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 20g
Saturated fat 8g
Cholesterol 75mg
Sodium 280mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 28g
Protein 4g
   
Vitamin A 50 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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