Best Pumpkin Pumpkin Praline Cake Recipes

PRALINE-PUMPKIN CAKE

Steps:

• 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 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.

PUMPKIN-PRALINE LAYER CAKE

Steps:

• Heat oven to 350°F.
• 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. 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.
• 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.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Stack cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.

PUMPKIN PRALINE MOUSSE CAKE

Steps:

• Heat oven to 375°F.
• Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
• Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

PRALINE GLAZED PUMPKIN POUND CAKE

Steps:

• CAKE:
• Preheat oven to 350 degrees F.
• Spray a tube pan with non-stick spray.
• Stir together flour, baking soda, salt, and pumpkin pie spice.
• To the bowl of a mixer, cream sugar and oil.
• Add eggs one at a time, beat wel after each addition.
• Add pumpkin and mix.
• Slowly add flour and beat on low until it is incorporated.
• Pour into prepared tube pan.
• Place tube pan on cookie sheet and bake 75 minutes or until done.
• Cake is done when wooden inserted into the center of cake comes out clean or with dry crumbs.
• Allow cake to cool 30 minutes on wire rack before inverting to serving tray.
• GLAZE:
• Toast pecans in a pan on medium until fragrant. Remove from heat.
• Heat butter, brown sugar, granulated sugar, vanilla, and milk in a sauce pan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.

PUMPKIN PRALINE CAKE

Steps:

• 1. Cook first 3 ingredients in a saucepan over low heat, stirring until sugar is dissolved. Pour into 2 greased 9" round cake pans. Sprinkle evenly with 3/4 c pecans. Cool. Beat eggs, sugar and oil. Add pumpkin and vanilla. Beat well. Combine flour and next 4 ingredients and add to pumpkin mixture. Beat until blended. Spoon batter evenly into prepared pans. Bake at 350 degrees for 30-35 min. or done. Cool layers in pans on wire racks for 5 min. Remove from pans and cool on racks. Place 1 cake layer on serving plate, praline side up. Spread evenly with whipped topping. Top with remaining layer praline side up and spread with remaining whipped cream over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
• 2. For whipped topping beat whipping cream with 1 c sugar until stiff peaks form. Don't beat too much or you will have butter.

PUMPKIN PUMPKIN PRALINE CAKE

Steps:

• 1. First pre-heat oven to 350F. Then in a 1 quart saucepan stir together the butter, whipping cream & briwn sugar. Cook over low heat, stir occasionally just until the butter is melted. Then pour into 2 ungreased 9 or 8 inch round cake pan. Then sprinkle evenly with 3/4 cups of the nuts.
• 2. Next in a large bowl beat the cake mix, pumpkin, water, oil, eggs & 1 tsp. spice with an eletric mixer on low speeduntil moistened, then on medium speed for about 2 mins. Make sureto scrape the bowl occasionally. Then carefull spoon the batter over the nut mixture in each pan.
• 3. Next bake for about 41 to 45 mins or until cake is springy when lightly touched in the center. Let cool for about 5 mins. Remove for the pans & full cool about 1 hour.
• 4. Then stir in the remaining pumpkin spice into the frosting. Place 1 layer, nut side up on a serving plate. Spreadhalf the frosting,then press second layer on top of first layer nut side up. Spread remaining frosting just to the edge. Then drizzle with the caramel topping & additional nuts.
• 5. Store in a loosely covered in the ice box.

PRALINE-PUMPKIN CAKE

Steps:

• 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 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.

PUMPKIN PRALINE CAKE

Steps:

• Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
• Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.