Ingredients

• /2 cup butter or margarine
• 1/4 cup whipping cream
• 1 cup packed brown sugar
• 3/4 cup coarsely chopped pecans
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 1/2 teaspoons pumpkin pie spice
• 1 container Betty Crocker™ Rich & Creamy cream cheese frosting
• Caramel topping, if desired
• Additional coarsely chopped pecans, if desired

Directions

1. 1 Heat oven to 325°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 two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

2. 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, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.

3. 3 Bake 41 to 47 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. 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.

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