Pumpkin-Praline Cake - prepared by Kay Econ
Combine in a sauce pan on the stove:
• 1/2 cup butter or margarine
• 1/4 cup whipping cream
• 1 cup packed brown sugar
Mix the above well until the brown sugar and all the ingredients are melted and blended in. I use a double boiler to make sure the mixture doesn't burn and have it on low heat.
Spray two 9-inch round cake pans with Pam. Divide the above mixture between the two round pans.
Sprinkle 3/4 of a cup of chopped pecans between the two pans and set aside.
For the cake mixture combine:
• 1 box spice cake mix
• 1 can (15 oz.) solid pack pumpkin1/2 cup water
• 1/3 cup vegetable oil• 4 eggs
• 1 teaspoon (or more if desired) pumpkin pie spice
Mix the above on low with a mixer until moistened, then on medium speed for two minutes. Carefully spoon batter over pecan mixture in each pan evenly. Bake at 325 degrees 35 to 40 minutes or until toothpick inserted comes out clean. Cool 10 minutes and invert the cake pans so the pecan and brown sugar side is up and cool an additional hour.
For the filling you may use 1 can Cream Cheese Frosting mixed with 1/2 to 1 teaspoon pumpkin pie spice or you may use the following recipe:
• 1 cup powdered sugar
• 6 oz. cream cheese
• 4 T butter
• 1/2 to 1 teaspoon pumpkin pie spice
• 1 1/2 teaspoons vanilla
After the cake is completely cooled prepare the above recipe mixing well. Place filling on the top of the first cooled layer. Top with the second layer. Frost cake with 1-16 oz. tub of Cool Whip. Sprinkle a few chopped pecans on top. Keep refrigerated! Enjoy!
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