Praline Pumpkin Cake! Oh my holy cow!

Geeez Lou-ize! This is dance worthy! I wanted a dessert for our 5th Annual Pumpkin Carving Contest that would give adequate props to the good ole pumpkin. I posted a Pumpkin Crunch recipe last week. It was good but I wasn’t completely sold. So I tried this…which is adapted from 2 or 3 recipes. I can’t ever just stick to one recipe, besides…I like pumpkin, but I LA-LA-LA-Love pralines…this recipe is lite on the pumpkin and heavy on: you know what!

It has a layer of pumpkin cake mix and a layer of praline…more cake mix and the topped off with more praline…oh my gosh…

Pumpkin-Praline Cake

(Please read over entire recipe before you start! There’s a decision you need to make in the “Filling” portion!)

*1 yellow cake mix

*1 cup canned pumpkin (NOT pie filling)

*1/2 cup oil

*3/4 cup dark brown sugar

*1/4 cup water

*1 teaspoon cinnamon

*1 teaspoon pumpkin pie spice

*1/4 teaspoon nutmeg

4 eggs

Preheat oven to 350*. Grease and flour a 9×13 inch pan.

Blend cake mix, pumpkin, oil, brown sugar, water, and spices on med. for 1 minute.

Add eggs one at a time beating 1 minute after each.

Pour 1/2 of batter into pan. Make filling…

Filling

*1/2 cup cup butter (Plus 1/4 cup butter)

*1/4 cup evaporated milk (Plus 1/8 cup evaporated milk)

*1  cup packed brown sugar(Plus 1/2 cup)

*3/4 cup coarsely chopped pecans(Plus 1/2 cup)

Stir butter, evaporated milk, and brown sugar and pecans  in a sauce pan. Cook over low heat until butter is melted. Pour over first half of cake mix in the pan. Spread with the back of a spoon to evenly distribute.

Pour the rest of cake batter over the praline filling. Make topping…

****this is very rich…I made the filling using the regular amounts and the (Plus) amounts. I separated them in case you want to make it less rich…The Husband said I absolutely did not need to change anything…so it’s all up to you Peeps! But don’t say I didn’t warn you

Topping

*1 cup cup coarsely chopped pecans

*1 cup toffee bits

*2/3 cup dark brown sugar

*2/3 cup butter melted

Mix with your hands and crumble over the top of cake batter.

Bake at 350* for 50-60 minutes until toothpick comes out clean. You may need to move it to a lower shelf for the last 15 minutes of baking to keep top from becoming too brown.

Let it cool…if you can resist! Gooooood Grief this is yumalicious!

I’ll be serving this at our Pumpkin Carving Party on October 31st! It’s a keeper!

Today I’m linking to 3 GREAT foodie parties… Tasty Tuesday over at Balancing Beauty and Bedlam ~ Tempt my Tummy Tuesday over at Blessed with Grace ~ and lastly Tuesday at the Table at All The Small Stuff~ You’ll find links to a hundred recipes or more with these delightful blogs!

All my recipes are in the pull-down menu under All Things Yumalicious! ps…this isn’t figure friendly. I don’t do figure friendly for parties…but I did find a Weight Watcher’s recipe for a Pumpkin-Praline Cake that I’ll post a little later!

Love to each of you as we live our legacy ~ one day at a time !

Tagged as: fall desserts, pumpkin cake, pumpkin dessert, pumpkin praline cake