Praline Pumpkin Cake

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

Prep Time: 25 min
Total Time: 2 hours 15 min
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 (from 15 ounce can) 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 (1 pound) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

Heat 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 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

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. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

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.

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.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

Success
Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information: 1 Serving: Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g

Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker.