Listen up all you GLUTEN FREE folks. Made this with B/C gluten free boxed cake mix as directed on box, added about 1/4 cup pumpkin, a generous shake of pumpkin pie spice, sprayed a 9x9 inch cake pan with Pam and baked as directed on package thus eliminating the water, oil and eggs that are in the original directions. Made all of the praline mixture but did not use it all but most of it. Used the canned cream cheese frosting & added a goodly amt of PP spice to it. Bake as directed on pkg for this size cake, let is cool for the suggested hour, inverted it onto a cake plate and just let it sit there and it fell right out. I was concerned about all the "goo" sticking to the bottom but inverting it took all the worry away. Had no problem with it "oozing" over the top of the pan. Easy to make this way even if it is a little decadent but oh so yummy!