Praline Pumpkin Cake
Servings
16 Servings
Ingredients
- 1/2 cup canola oil
- 1/4 cu parve whipped topping not whipped
- 1 cup packed brown sugar
- 3/4 cup coarsely chopped pecans
- 1 box yellow cake mix
- 1 can pumpkin not pumpkin pie mix/filling
- 1/2 cup water
- 1/3 cup oil
- 4 eggs
- 1 teaspoon pumpkin pie spice
- 2 boxes parve whipped topping minus the 1/4 cup used for praline mixture
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 16 pecan halves for garnish optional
Instructions
- Heat oven to 325. In a small bowl combine oil, 1/4 cup parve whipped topping, and brown sugar until combined. Pour into two 9 inch round pans and sprinkle with pecans.
- In a large bowl beat cake mix, pumpkin, water, oil, eggs, and one teaspoon pumpkin pie spice until thoroughly blended. Carefully spoon over pecans in the baking pans.
- Bake for approximately 40 minutes or until the cake springs back when touched lightly in the center. Cool for five minutes, then move to cooking rack to cook completely.
- Whip remaining whipped topping with powdered sugar, vanilla, and pumpkin pie spice. The mixture will be thicker than plain whipped topping.
- Carefully invert one cake onto a serving plate and spread with the whipped cream mixture. Invert second cake onto whipped topping layer and spread with remaining whipped topping mixture.
- Make a ring of whole pecans around the top of the cake if desired for garnish.
- Source: Betty Crocker Fall Baking, the original recipe can be found here.
Leave a Reply