Praline-Pumpkin Cake

Topped with a satiny frosting and filled with crunchy pecans, this golden praline-pumpkin cake is definitely worth the indulgence. ...MORE + LESS -

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

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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.

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.