Sunday, September 25, 2011

What I Love: Praline-Pumpkin Cake

Hey Pumpkins!
How is your morning going?
It's the 25th today and Thanksgiving is coming soon, so I thought it would be nice to post a fall/thanksgiving recipe for you guys!
This dessert is called "Praline-Pumpkin Cake" and let me tell you, its so DELICIOUS!
A perfect dessert to serve at your holiday parties for your family and friends.
I adore the simple yummy ingredients!
Here is how to make it..

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

Prep Time
25 Minutes
Total Time
2:15 Hrs:Mins
16 servings

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

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.
Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
Cool layer cakes in their pans on cooling racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information:
1 Serving (1 Serving)Calories 440(Calories from Fat 200),Total Fat 22g(Saturated Fat 7g,Trans Fat 2g),Cholesterol 75mg;Sodium 310mg;Total Carbohydrate 57g(Dietary Fiber 1g,Sugars 42g),Protein 3g;
Percent Daily Value*:Vitamin A 50.00%;Vitamin C 0.00%;Calcium 8.00%;Iron 6.00%;Exchanges:0 Starch;0 Fruit;4 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1/2 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:4;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe & Image from:


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