Pumpkin Praline Cake

12 ingredients
5 steps

Ingredients

  • 1/2 cup salted butter
  • 1/4 cup heavy cream
  • 1 cup packed dark brown sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups toasted chopped pecans, plus extra halves for garnish
  • 1 (18 oz) box Devil's food cake mix
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 16 oz cream cheese frosting
  • 1 cup whipped cream
  • 1/4 cup caramel sauce
  • None None chocolate curls, for garnish

Directions

  1. 1
    Preheat oven to 325°F. Lightly grease 2 - 9 inch cake pans.
  2. 2
    In a small saucepan, heat butter, heavy cream and dark brown sugar for 1 min, or until melted and combined. Remove from heat and add vanilla extract. Distribute between prepared pans then sprinkle chopped pecans over top.
  3. 3
    Prepare cake mix according to package instructions. Fold in pumpkin puree and spice mix. Distribute between prepared pans and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
  4. 4
    Meanwhile, beat cream cheese frosting until light and fluffy. Fold in whipped cream.
  5. 5
    Spread caramel sauce over cakes. Top with frosting then layer together. Garnish with pecan halves and chocolate curls.

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