PUMPKIN PUMPKIN PRALINE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin Pumpkin Praline Cake image

Why do we need to always have pumpkin pie for Thanksgiving? I made this cake 1 yr for a friends Thanksgiving lunch & it was a hit. Now she makes it as her desseert.

Provided by Vanessa "Nikita" Milare

Categories     Cakes

Time 1h5m

Number Of Ingredients 13

1/2 c butter, room temperature
1/4 c heavy whipping cream
1 c brown sugar, firmly packed
3/4 c pecans, in pieces
1 box yellow cake mix
1 c canned pumpkin (not pumpkin pie mix)
1/2 c water
1/3 c vegetable oil
4 eggs
1-1/2 tsp pumpkin pie spices
1 can(s) rich & creamy cream cheese frosting
1 bottle caramel ice cream topping
additional nuts, chopped

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.

There are no comments yet!