Praline Pumpkin Cake

Ingredients:

For the praline layer:

1/2 c. unsalted butter
1/4 c. whipping cream
1 c. packed brown sugar
3/4 cup coarsely chopped pecans

1 box Betty Crocker SuperMoist yellow cake mix
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. water
1/3 c. vegetable oil
4 eggs
1 tsp. pumpkin pie spice (= 1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves)

For the frosting:

1-2 containers Betty Crocker Rich & Creamy cream cheese frosting
1/2 tsp. pumpkin pie spice (= 1/4 tsp. cinnamon + 1/8 tsp. ginger + pinch nutmeg + pinch cloves)

To garnish:

Caramel topping, optional
Additional coarsely chopped pecans, optional

Directions:

Heat oven to 325°F.

In a small saucepan, stir together butter, whipping cream and brown sugar.

Cook over low heat, just until butter is melted.

Whisk to completely dissolve the brown sugar. 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 into each pan.

Bake 41 - 47 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes; then invert from pans onto cooling rack, pecan side up.

Cool completely, an hour or more.

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.

Source: TexasRecipes