A yummy, ‘cake-mix-easy’ fix-it-up andcall it homemade pumpkin cake with a ribbon of praline streuselin its center.
Recipe: Pumpkin Praline Cake
1/2 cup chopped nuts 1/3 cup firmly packed brown sugar 1/3 cup butter or margarine, softened 1 (18.25-ounce) package yellow cake mix 1 (16-ounce) can pumpkin puree 1/2 cup vegetable oil 3/4 cup firmly packed brown sugar 1/4 cup water 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground allspice 4 large eggs
Preheat oven to 350°F (175°C).
In a small bowl, combine chopped nuts,1/3 cup brown sugar, and softened butter; set aside.
In a mixer bowl, combine yellow cake mix,canned pumpkin, oil, 3/4 cup brown sugar, water, cinnamon, nutmeg,and allspice. Beat on medium speed with an electric mixer for1 minute. Add 4 eggs, one at a time, beating 1 minute after eachaddition.
Pour half the batter into a greased andfloured 13 x 9-inch pan and top with the reserved nut mixture.Top with the remaining batter.
Bake for 1 hour, or until the cake isdone. Remove from the oven and cool in the pan on a wire rackfor 10 minutes. Invert, remove from the pan, and cool completely.
Makes 16 servings.
How to Make Praline Pumpkin Dessert with Betty CrockerIf the Pumpkin Praline Cake recipe was useful and interesting, you can share it with your friends or leave a comment.