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.
n 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 for 41 to 47 minutes or until cakes spring back when touched lightly
Cool for 5 minutes; remove from pans to cooling rack.
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.
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.
Prep Time 25 min | Total Time 2 hr 15 min | Servings 16
Nutrition Information–Serving Size: 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
% Daily Value*: Vitamin A 50% Vitamin C 0% Calcium 8% Iron 6%