| 1/2 | cup butter or margarine |
| 1/4 | cup whipping cream |
| 1 | cup packed brown sugar |
| 3/4 | cup coarsely chopped pecans |
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup (from 15-oz can) pumpkin (not pumpkin pie mix) |
| 1/2 | cup water |
| 1/3 | cup vegetable oil |
| 4 | eggs |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1 | container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting |
| Caramel topping, if desired |
| Additional coarsely chopped pecans, if desired |
| 1. | 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 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. |
| 2. | 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. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. |
| 3. | Bake 43 to 45 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. |
| 4. | 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. |
| Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes. |
|
| Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender. |
Nutrition Information:
480 ( 230); 25g ( 9g, 3g); 70mg; 340mg; 59g ( 0g, 46g); 3g 50%; 0%; 8%; 8% 1 ; 3 ; 0 ; 5 4