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Praline-Pumpkin Cake

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

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( 389 Ratings)

389 Ratings

5 Stars 66%

4 Stars 17%

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Member Reviews ( 146 )

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Prep Time 25 min
Total Time 2 hr 15 min
Servings 16

Ingredients

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 canned 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 Betty Crocker® Rich & Creamy cream cheese frosting

: Caramel topping, if desired

: Additional coarsely chopped pecans, if desired

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Directions

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 two ungreased 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, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
3 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.
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.

EXPERT TIPS

Expert Tips

Cool layer cakes in their pans on cooling racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 7g, 7% Trans Fat 2g 2% ),
Cholesterol: 75mg; 75%;
Sodium: 310mg; 310%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 1g 1% Sugars 42g 42% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 146 Reviews View All

Posted 12/8/2012 5:39:53 PM REPORT ABUSE aqualite53 said:

Rating:

I made this cake for Thanksgiving, and my family and I loved it. In fact, I am making it for work and for another Christmas party. I followed the instructions, except for I did spray the non-stick heavy duty cake pans with Pam. I ran a knife around the edges before inverting the cakes onto a plate, which I believe helped the praline from sticking. A couple edges did fall off, and I stuck 'em back on with the frosting. I frosted the entire cake with homemade cream cheese frosting and covered the perimeter with a two-inch strip of crushed pecans--then drizzled the caramel on the top, down the sides. Lushiness!

This reply was: Helpful Inspiring

Posted 11/25/2012 10:26:18 AM REPORT ABUSE cwev84 said:

Rating:

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!

This reply was: Helpful Inspiring