Pumpkin Praline cake

I think I have mentioned this before, but if I could only have one cookbook in my kitchen and I was expected to make meals out of it every night to survive, it would be Betty Crocker's red cookbook. It was the first cookbook I owned, and still holds many of my tried-and-true, favorite recipes, including my pumpkin pies (which I was told on Thanksgiving were like what a grandma makes), my linguine with clam sauce, and a whole bunch of other yummies I am forgetting right now.

So, when I was looking for a recipe to take to my work's Thanksgiving potluck and ol' Betty e-mailed me a recipe for Pumpkin Praline Cake, I decided to give it a try.

Here is the recipe. The only change I would make is to make my own cream cheese frosting and then add the spices. I don't like the canned stuff. I also might try it as a 9X13, because the layers were a little rough to deal with.

1/2 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 (from 15-oz can) 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 (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

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 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

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.
Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

Bake 43 to 45 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.

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.