I stole this recipe for Praline Pumpkin Cake from bettycrocker.com. This decadent pumpkin dessert is perfect for Thanksgiving! A mixture of melted butter, cream, brown sugar and chopped pecans is poured into the bottom of two cake pans. Cake batter is made with the help of boxed yellow cake mix, canned pumpkin and pumpkin pie spice. The batter covers the pecan mixture. After the cakes are cooled, they are flipped over so the pecan mixture is on top. Frosting is made with pumpkin pie spice and a container of cream cheese frosting. After layering the cake and frosting, additional pecans can be sprinkled on top. The pecan mixture is actually called praline and it gives the cake a sweet crunch.
Did you know? Praline is a name for a brittle confection of typically almonds and caramelized sugar. It can be eaten as candy or sprinkled atop desserts as a garnish.¹ (see more trivia in the Trivia tab)
Preheat oven to 325 F. In a 1-quart heavy saucepan, stir together ½ cup butter, ¼ cup whipping cream and 1 cup 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 ¾ cup pecans.
In a large bowl, add 1 box Betty Crocker Supermoist Yellow cake mix, 1 cup canned pumpkin, ½ cup water, ⅓ cup vegetable oil, 4 eggs and 1 tsp pumpkin pie spice.
Beat the ingredients with an electric mixer on low until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan. Bake 41-47 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes; remove from pans to cooling rack flipping pan onto rack. Pecans will be on top when cooling. Cool completely, about 1 hour.
Stir ½ tsp pumpkin pie spice into 1 container Betty Crocker Rich & Creamy Cream Cheese frosting.
To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting on top.
Top with 2nd layer, praline side up; spread remaining to top edges (don’t do sides). Drizzle with additional chopped pecans if desired.
Slice and enjoy!
Praline Pumpkin Cake
Ingredients
- ½ cup butter
- ¼ cup whipping cream
- 1 cup packed brown sugar
- ¾ cup coarsely chopped pecans
- 1 box Betty Crocker Supermoist Yellow Cake mix
- 1 cup canned pumpkin not pumpkin pie mix
- ½ cup water
- ⅓ cup vegetable oil
- 4 eggs
- 1 ½ tsp pumpkin pie spice
- 1 container Betty Crocker Rich & Creamy Cream Cheese Frosting
- Caramel Topping / Chopped Pecans for garnish
Instructions
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Heat oven to 325 F. In a 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 ¾ cup pecans.
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In a large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 tsp pumpkin pie spice with electric mixer on low until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
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Bake 41-47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack flipping pan onto rack. Pecans will be on top when cooling. Cool completely, about 1 hour.
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Stir remaining ½ tsp pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting on top. Top with 2nd layer, praline side up; spread remaining to top edges (don’t do sides). Drizzle with caramel and pecans if desired.
Recipe Notes
This cake took 53 minutes to bake for me.