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Caramel Pumpkin Cake

Created by BusyMiz on December 6, 2013

1/3 cup oil (vegetable oil)
4 large eggs
1 1/2 teaspoons pumpkin pie spice
Cream cheese frosting (enough for the top of the cake and the middle of the layers)
Caramel topping
Additional coarsely chopped pecans, if desired

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.