Praline Pumpkin Cake

Brown sugar, pecans, caramel, cream cheese icing and lots of sweet sticky goodness. Eating this cake is like having a party in your mouth!  I am serious! This cake starts with layers of pumpkin cake with just the right hint of cinnamon and nutmeg, but what puts this cake over the top is the pecan praline topping on both layers. And as if that wasn't enough, cream cheese icing is spread on top of the praline layer and drizzled with caramel. Do you want a showstopping dessert? This is it!

This cake starts with a yellow cake mix and is transformed into this amazing display of sugary goodness. I am embarrassed to admit that the last time I made this cake, I ate it for breakfast, lunch and dinner. You might be thinking....that's not so bad.  But what makes me hang my head in shame is the way I licked the dish the cake sat on to get the extra icing and praline topping and crumbs. So I hear you asking yourself, could it have been that good? And the answer is: "HECK YES!!!!!!!" 

Do you still need convincing?

I garnished this cake with pecan halves and a white chocolate truffle with a pecan on top.

Look at all of that delectable caramel resting on a bed of creamy tangy cream cheese icing and look at those freshly shelled pecan halves. This can be in your mouth in an hour.  Maybe you will lick the plate too:-) It'll be our little secret...

Ingredients 

1/ cup butter or margarine

¼ cup whipping cream

¾ cup brown sugar

1 cup coarsely chopped pecans

1 box yellow cake mix

1 cup canned pumpkin

½ cup water

1/3 cup oil

4 eggs

1 ½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

½ teaspoon nutmeg

caramel topping

cream cheese frosting (recipe follows)

Directions:

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 two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans

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, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.

 

Bake 41 to 47 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.

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.

Note: do not let this sit in pan longer than 5 minute or topping will stick to pan. You can also bake this as a sheet cake, which makes it easier to turn over without the cake splitting. If some of the topping comes off just put it back on with a spoon.  The first time I made this, half of it stuck to the pan, so be cautions when flipping it over.  I love the way it looks in two layers, but I often bake this as a sheet cake because it is a little easier to manage.

Cream Cheese Frosting

1 8oz package cream cheeses softened 

1/4 cup softened butter

2-3 cups powdered sugar

1 teaspoon vanilla

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.