Caramel Pumpkin Cake

25m
Prep Time
35-40m
Cook Time
1h
Ready In


"I made this for the past Thanksgiving and it was a real hit with everyone."

Original is 15 servings

Nutritional

  • Serving Size: 1 (111.2 g)
  • Calories 420.3
  • Total Fat - 24.3 g
  • Saturated Fat - 7 g
  • Cholesterol - 79.3 mg
  • Sodium - 305.3 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 15 g
  • Protein - 5 g
  • Calcium - 81.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oven to 325°F.

Step 2

In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted; divide the mixture into two well-greased 8 or 9-inch round cake pans; sprinkle 3/4 cup pecans into each pan.

Step 3

In large bowl, beat cake mix with 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.

Step 4

Bake 35-40 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.

Step 5

Stir remaining 1/2 teaspoon pumpkin pie spice into the prepared cream cheese frosting.

Step 6

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.

Step 7

Drizzle with caramel topping and additional pecans.

Step 8

Store loosely covered in refrigerator.

Tips


  • Two 8 or 9-inch round cake pans

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