PUMPKIN PRALINE CAKE WITH WHIPPED CREAM FROSTING

You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.

The original recipe instructs you to use canned cream cheese frosting, but I couldn’t do that. In my opinion, canned frosting tastes terrible, especially the cream cheese variety. This amazing pumpkin praline cake deserves better.

Instead, I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream. It’s perfect on this cake – not too heavy, not too sweet. And it’s almost as easy as opening a tup of frosting from the store.

Ingredients :

Cake:

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup packed brown sugar
• 3/4 cup coarsely chopped pecans
• 1 box yellow cake mix
• 1 cup canned pumpkin
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 teaspoon pumpkin pie spice

Frosting:

• 4 ounces softened cream cheese
• 1/2 teaspoon vanilla
• 1/2 - 1 cup powdered sugar (or more to taste)
• 1 cup heavy whipping cream
• handful of pecan halves for decoration

Instructions :

Cake:

1. Preheat oven to 325°F. In a small heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Divide topping between two ungreased 8- or 9-inch round cake pans then sprinkle evenly with the chopped pecans.
2. In a large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed for 2 more minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan, dividing as evenly as possible.
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full instructions : pinchmysalt.com

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