Praline Pumpkin Cake
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 teaspoon Allspice
1/2 teaspoon Cardamon
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°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 (9- or 8-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 moistened.
Beat 2 minutes on medium speed. Carefully spoon batter over pecan
mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly
in center. Cool 5 minutes; remove from pans to cooling rack. Cool
completely, about 1 hour.
4. 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.
