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Praline-Pumpkin Cake

Rated as 4.45 out of 5 Stars

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

2 h 15 m servings 471 cals
Original recipe yields 16 servings

Directions

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  • Prep

  • Ready In

  1. Heat oven to 325 degrees 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 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
  2. 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. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
  3. Bake 43 to 45 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.
  4. 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.

Footnotes

  • High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes

Nutrition Facts


Per Serving: 471 calories; 24.9 g fat; 60.1 g carbohydrates; 3.6 g protein; 67 mg cholesterol; 373 mg sodium. Full nutrition

Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I normally don't bother trying company-placed recipes, but I was very happily surprised! I really wanted a cake that was a little bit fall, a little bit different, and for the birthday person I...

Most helpful critical review

I was VERY disappointed with this recipe...tasted very much like a cake from a box (which of course it is, but I thought with the positive reviews and additional ingredients, it would elevate th...

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I normally don't bother trying company-placed recipes, but I was very happily surprised! I really wanted a cake that was a little bit fall, a little bit different, and for the birthday person I...

I followed the recipe exactly. Very easy & quick to put together. At first I wasn't sure about the caramel/pecan topping that goes in the bottom of the pan. I thought it would be too sloppy fo...

This recipe was wonderful. I took it to a board meeting and 6 people ate the whole thing! Because I do not care for nuts, I used toffee bits instead and it tasted awesome! I also made my own ...

What a delicious cake! (I've made 2) Reminds me of carrot cake and pumpkin pie all wrapped into one tasty desert. Great for the holidays! I did however make my own cream cheese icing, much bette...

This was so simple and tasty. A great way to dress up a box mix. I put it in at 375 by accident so the praline part burned a little but everyone still thought it was great and said it didn't t...

I made this for my daughter's birthday and everyone loved it. Very elegant looking, very tasty and it's not that hard to do.

We served this as an alternative to pumpkin pie for an early Thanksgiving dinner, and it was a hit! We put it together just as the recipe indicated. I probably would have baked it for a few min...

I was VERY disappointed with this recipe...tasted very much like a cake from a box (which of course it is, but I thought with the positive reviews and additional ingredients, it would elevate th...

This is definitely one of the most delicious cakes I have ever made! Even people who aren't big fans of pumpkin rave over it! All my friends and family request this one when we have carry-in din...