Caramel Pumpkin Cake
Recipe: #11424
December 06, 2013
"I made this for the past Thanksgiving and it was a real hit with everyone."
Ingredients
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