• Prep 25 Min
  • Total 2 Hr 15 Min
  • Servings 16
    Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
    by Betty Crocker Kitchens

    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™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
    • Caramel topping, if desired
    • Additional coarsely chopped pecans, if desired

    Make With
    Betty Crocker Cake Mix

    Steps

    • 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.

    Tips from the Betty Crocker Kitchens

    • tip 1
      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.