Am I the only one who has about had it with the summer heat and humidity? I love. love. love Fall and I’m so ready for it this year! I love the decorations, family celebrations, parties, Thanksgiving and all the yummy food. This Praline Pumpkin Cake is so easy, oh-so-wonderfully good and just in time for Fall!
1/2 c. butter, softened
1/4 c. whipping cream
3/4 c. packed brown sugar
3/4 c. chopped pecans
1 box yellow cake mix
1 cup pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. oil
1 1/2 t. pumpkin pie spice
1 tub cream cheese frosting
Pecans for garnish
Preheat oven to 325 degrees. In saucepan, stir together butter, whipping cream and brown sugar and cook over low heat, stirring often just until butter is melted. Pour into two cake pans. Sprinkle each with pecans.
Beat together cake mix, pumpkin, water, oil, eggs and 1 t. of pumpkin pie spice just until moistened. Beat for 2 minutes on medium speed. Spoon cake batter over pecan mixture in each pan.
Bake 45 minutes or until cake springs back. Cool 5 minutes. Remove from pans to cooling racks and cool completely
Stir the remaining pumpkin pie spice into frosting. Place one layer, praline side up, on serving plate. Spread with half of frosting. Top with second layer, praline side up. Spread with remaining frosting. Drizzle with caramel topping and additional pecans. Store cake in refrigerator.
*Note: Adapted from Betty Crocker recipe.
What’s your favorite Pumpkin dessert?
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