Pumpkin-Praline Layer Cake

Name: Pumpkin-Praline Layer Cake
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 28
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar, divided; 79 milliliters butter; 237 milliliters canned pumpkin; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 4 eggs; 1 Tbsp milk; 79 milliliters oil; 118 milliliters chopped PLANTERS Pecans, divided; 1 package (2-layer size) spice cake mix; 118 milliliters water; 237 milliliters thawed COOL WHIP Whipped Topping

If 37 cents per serving falls in your budget, Pumpkin-Praline Layer Cake might be a super gluten free recipe to try. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 212 calories. This recipe serves 28. From preparation to the plate, this recipe takes about 1 hour and 28 minutes. Head to the store and pick up cool whip whipped topping, eggs, water, and a few other things to make it today.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended.

Ingredients you will need

Cooking Spray

Butter

Sugar

Equipment you will use

Microwave

Bowl

Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.

Ingredients you will need

Cake Mix

Pumpkin

Butter

Water

Egg

Nuts

Cooking Oil

Equipment you will use

Blender

Bowl

Bake 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.

Equipment you will use

Toothpicks