Shelly's Recipe

PUMPKIN PRALINE CAKE

Category: Cakes from Cake Mixes

Praline Topping:
3/4 cup butter
1/3 cup heavy whipping cream
1 1/2 cups firmly packed brown sugar
1 cup pecan halves

Cake:
1 (18.25 oz.) pkg. yellow cake mix
3 eggs
1 (15 oz.) can pumpkin
1 cup water
1/3 cup crème fraiche
1 1/2 tsp. vanilla
2 tsp. pumpkin pie spice

Topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/4 tsp. vanilla

In small saucepan over low heat, cook butter, 1/3 cup whipping cream and brown sugar until butter is melted, stirring constantly. Pour mixture into 13x9 inch cake pan; sprinkle evenly with pecans.

In large mixer bowl, combine cake ingredients on low speed until moistened; beat 2 min on medium speed. Carefully spoon batter over pecan mixture. Bake at 350 until cake springs back when touched lightly in center (29-34 min.). Cool 5 min. in pan; run knife around edge of pan to loosen. Place jelly roll pan or serving platter over pan and invert onto platter allowing all of caramel to spread over top; cool completely.

In small mixer bowl, beat 1 1/2 cups heavy whipping cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form.

To Serve: Cut cake into serving-sized pieces; top with dollop of whipped cream. Refrigerate any remaining cake and topping. Serves: 12