FR
Menu

Praline-Pumpkin Cake

  • Save Recipe
Praline-Pumpkin Cake
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 16
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Topped with a satiny frosting and filled with crunchy pecans, this golden praline-pumpkin cake is definitely worth the indulgence.
Feb 4, 2015

Ingredients

  • 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) butter or margarine
  • 1/4 cup (50 mL) whipping cream
  • 3/4 cup (175 mL) coarsely chopped pecans
  • 1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix
  • 1 cup (250 mL) pumpkin puree
  • 1/2 cup (125 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 4 eggs
  • 1 1/2 (7 mL) tsp pumpkin pie spice
  • 1 tub (340 g) Betty Crocker* Whipped Cream Cheese Frosting
  • Caramel topping, if desired
  • Additional coarsely chopped pecans, if desired

Steps

  • 1
    Heat oven to 325°F (160°C). In 1-qt (1 L) heavy saucepan, stir together brown sugar, butter and whipping cream. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two 9- inch (23 cm) or two 8-inch (20 cm) round cake pans; sprinkle evenly with 3/4 cup (175 mL) pecans.
  • 2
    In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 tsp (5 mL) 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 40 to 45 minutes or until a toothpick inserted in centre comes out clean.
  • 4
    Cool in pan on cooling rack for 10 minutes. Remove from pans. Cool completely, about 1 hour before frosting.
  • 5
    Stir remaining 1/2 tsp (2 mL) 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 if desired. Store loosely covered in refrigerator.

Expert Tips

  • Tip 1
    Tip: Cool layer cakes in their pans on cooling racks for 10 minutes before removing. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information

480 Calories, 25g Total Fat, 3g Protein, 59g Total Carbs, 46g Sugars

Nutrition Facts

Serving Size: 16
Calories
480
Total Fat
25g
Saturated Fat
9g
Trans Fat
3g
Cholesterol
70mg
Sodium
340mg
14%
Total Carbs
59g
Dietary Fiber
0g
Sugars
46g
Protein
3g
% Daily Value*:
Vitamin A
50
50%
Calcium
8
8%
Iron
8
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved