Praline-Pumpkin Cake

(from karateiskool’s recipe box)

Very Delish looking

Source: Betty Crocker

Prep time: 25 minutes
Cook time: 2 minutes
Serves 16 people

Categories: Not Tried

Ingredients

  • 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-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 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
  • Caramel topping, if desired
  • Additional coarsely chopped pecans, if desired

Directions

  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.

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

  6. Nutrition Information:

  7. 1 Serving: Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3 1/2g); Cholesterol 75mg; Sodium 350mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4

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

  9. Success

  10. 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.

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