Monday, April 26, 2010


Kristi L.
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker SuperMoist yellow cake mix
1 cup (from 15 oz. can) pumpkin (not pumpkin pie mix)
1/2 cup milk
1/2 cup vegetable oil
4 eggs
1 1/2 tsp pumpkin pie spice
1 container Betty Crocker Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325 degrees. 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 2 (9-inch or 8-inch) round cake pans. Sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 tsp of 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 43 to 45 min. or until cake springs back when touched lightly in center. Cool 5 minutes, remove from pans. Cool 1 hour.
4. Stir remaining pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up on plate. Spread with half of the frosting. Top with second layer, praline side up and frost. Drizzle with caramel topping and pecans. Store loosely covered in refrigerator.

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