PUMPKIN PRALINE CAKE WITH WHIPPED CREAM FROSTING

You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.

This post from the archives was originally published in November of 2010, but I’m bringing it forward with updated photos and a printable recipe to remind you of this amazing pumpkin dessert!

I usually have a couple of boxes of yellow cake mix in my pantry in case I need to whip up one of Nana’s Lemon Jello Cakes – it’s always good to be prepared. But last night I was craving pumpkin cake. I had planned on throwing together a quick pumpkin spice cake from scratch until a Google search led me to this Praline-Pumpkin Cake from Betty Crocker.

Ingredients
Cake:

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup packed brown sugar
• 3/4 cup coarsely chopped pecans
• 1 box yellow cake mix
• 1 cup canned pumpkin
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 teaspoon pumpkin pie spice

Frosting:

• 4 ounces softened cream cheese
• 1/2 teaspoon vanilla
• 1/2 - 1 cup powdered sugar (or more to taste)
• 1 cup heavy whipping cream
• handful of pecan halves for decoration

Instructions
Cake:

1. Preheat oven to 325°F. In a small heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Divide topping between two ungreased 8- or 9-inch round cake pans then sprinkle evenly with the chopped pecans.
2. In a large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed for 2 more minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan, dividing as evenly as possible.
3. ...........................................

for full recipes please see : pinchmysalt.com

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