Praline-Pumpkin Cake

Praline-Pumpkin Cake

Prep Time 25 Minutes     Total Time 2:15 Hrs:Mins     Makes 16 servings

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup packed brown sugar

3/4 cup coarsely chopped pecans

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup water

1/3 cup vegetable oil

4 eggs

1 1/2 teaspoons pumpkin pie spice

1 container Betty Crocker® Rich & Creamy cream cheese frosting

Caramel topping, if desired

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 two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

2.     In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.

3.     Bake 41 to 47 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.

5.       Makes 16 servings