Praline-Pumpkin Cake
For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 554 calories, 4g of protein, and 23g of fat. This recipe serves 16. Head to the store and pick up vegetable oil, betty rich & creamy cream cheese frosting, betty cake mix, and From preparation to the plate, this recipe takes around 2 hours and 15 minutes.
Instructions
Heat oven to 325F. 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.
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.
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.
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.