This pumpkin praline cake is going to be your new favorite fall dessert, thanks to the lightly spiced and moist pumpkin cake, mouthwatering pecan praline, and a homemade cream cheese frosting.
Course: Dessert
Cuisine: American
Keyword: cake, pecan, pumpkin
Ingredients
1/2cupbutter
1/4cupwhipping cream
1cuppacked brown sugar
3/4cupcoarsely chopped pecans
1boxSuper Moist yellow cake mix
1cupcanned pumpkin (not pumpkin pie mix)
1/2cupwater
1/3cupvegetable oil
4eggs
1 1/2tsppumpkin pie spice
caramel topping, if desired
additional coarsely chopped pecans, if desired
Cream Cheese Icing
1block cream cheese, softened
1cuppowdered sugar
1/2cupbutter, softened
1 tspvanilla
Instructions
Heat oven to 325°F. In a 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.
1/2 cup butter, 1/4 cup whipping cream, 1 cup packed brown sugar, 3/4 cup coarsely chopped pecans
In a large bowl, beat cake mix, pumpkin, water, oil, eggs, and 1 teaspoon of the pumpkin pie spice with an electric mixer on low speed until moistened. Then on medium speed for 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
1 box Super Moist yellow cake mix, 1 cup canned pumpkin (not pumpkin pie mix), 1/2 cup water, 1/3 cup vegetable oil, 4 eggs, 1 1/2 tsp pumpkin pie spice
Bake for 40-45 minutes or until cake springs back when touched lightly in the center. Cool for 5 minutes and then remove from pans to cooling rack. Cool completely, or about 1 hour.
Mix cream cheese icing ingredients together until smooth and stir the remaining 1/2 teaspoon of pumpkin pie spice into icing. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble the cake, place 1 layer, praline side up, on a serving plate. Spread with half of the frosting. Top with the second layer, praline side up; spread remaining frosting to edge of the layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
3/4 cup coarsely chopped pecans, 1 1/2 tsp pumpkin pie spice, caramel topping, if desired, additional coarsely chopped pecans, if desired, 1 block cream cheese, softened, 1 cup powdered sugar, 1/2 cup butter, softened, 1 tsp vanilla