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Pumpkin Praline Cake
1 package yellow cake mix (without pudding added)
1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup water
3 eggs
Praline Mixture
Frosting
Chopped pecans
Preheat oven to 350 degrees. Combine cake mix, oil, brown sugar, spices,
pumpkin and water. Beat to blend. Add eggs, 1 at a time, beating after each
addition. Pour half of mixture into greased and floured Bundt pan. Top with
Praline
Mixture; top with remaining batter. Bake 1 hour or until cake tests done with
toothpick. Cool cake in pan 15 minutes, then remove to platter to finish
cooling.
Top with Icing and sprinkle with chopped pecans. Serves 12-16.
Praline Mixture:
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 cup butter, softened
Blend ingredients until crumbly.
Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons margarine, softened
1 (16-ounce) box powdered sugar, sifted
1 teaspoon vanilla
Cream together cream cheese and margarine until well blended. Add powdered
sugar and beat until smooth. Add vanilla. Spread over cooled cake and sprinkle
with chopped nuts.
   
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