Friday, November 20, 2009

Praline-Pumpkin Cake

A cake mix and purchased frosting pair up with a few extras to create a delicious pumpkin and praline dessert. **  If you use the cake pans, be sure and grease generously and then place parchment paper in the bottom of each pan. This helps to avoid having the praline mixture stick to the pans. *** I like to use a 9 x 13" pan...less trouble...and make my own frosting with 1 pkg cream cheese, powdered sugar, pumpkin pie spice and a bit of lemon juice.  Seems less sweet ~

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

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 2 (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. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 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.
Makes 16 servings


  1. Oh this sounds wonderful. I will definitely give it a try. I like anything that is really easy and still super good. Happy Thanksgiving Hugs, Marty

  2. That looks wonderful!
    Do you know I have JUST started using parchment paper for cookies, I did not know you can use it for cakes also.
    Why would you grease the pans first if your using parchment paper?
    Oh, so many questions LOL

  3. Hi Marty!

    Deborah, the praline mixture can seep outside the "lines" so to speak. The sides of the pans should be done so the cake doesn't stick to them. :-)

    Thanks to both of you for stopping by!

    Good thinking! I would have thought of that!!!

  5. This looks delicious. I may do this instead of pumpkin pie next week. Yum!


  6. Oh my goodness Pat! This cake looks amazing and so delish! Dieting is HARD! :)

  7. Do you follow along on my blog? You are sure welcome to if you would like my friend. The more the merrier!

    Have a blessed weekend.
    ~Warmly, ~Melissa :)

  8. Hi Pat!

    Guess what? you won my giveaway! YAY!!

    I can't find your email address any where on your blog or profile, so if you could please send me an email to:


  9. Mmmmm... this cake looks amazing!!!! Happy FF.


  10. That looks decadently DE-licious! Thank you so much for sharing.:)

  11. Sounds fabulous - easy and quick! I will be trying this recipe tomorrow...for the football crowd. Thanks for sharing it.
    Jane (artfully graced)

  12. That slice of cake looks so perfect it looks fake! It should be in Southern Living or something. I can't imagine how good this would be. I have seen so many great recipes on FF today that I have wanted to make for Sunday dinner with the family, but I think I have found the one. I could never blog my picture because it would never look this good. Thanks.

  13. Such a yummy cake, I'm all for anything pumkin.


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