If you get excited about fall-inspired treats like I do, this pumpkin praline cake will really put a smile on your face. It’s spicy and very good. Try yours with some ice cream or extra Cool Whip. It’s a real treat!
Fall is my favorite time of the year, too. Anything that enhances this season is something I’m willing to try. This pumpkin praline cake does just that. Every spice tickles your senses and reminds you that autumn is indeed here.
Ingredients
15 ounce can of Libby’s pumpkin (not pumpkin pie filling)
½ cup TruMoo whole milk
3 Eggland’s Best eggs
1 cup Domino sugar
1 tsp. McCormick cinnamon
1 cup Land O Lakes melted butter
1 box Betty Crocker butter recipe cake mix
2 cups Fisher pecans
16 ounces Philadelphia cream cheese (2 bricks, can use only one if you like)
1 cup powdered sugar
16 ounces Cool Whip
Instructions
Mix the pumpkin, milk, eggs, sugar and cinnamon well.
Pour into a greased and floured 9×13 baking dish.
Sprinkle dry cake mix over the pumpkin layer.
Sprinkle pecans over the dry cake mix. Pour melted butter (as evenly as you can) over the pecan layer.
Bake at 350 degrees for 50 minutes to 1 hour. Cake is done when center is set.
Allow cake to cool completely. Meanwhile, make the topping.
Using an electric mixer, mix cream cheese and powdered sugar well.
Add whipped topping and mix well.
Spread topping over the cooled cake.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT PUMPKIN RECIPE.
Quick Tip: This pumpkin praline cake goes great with a scoop of pumpkin spice ice cream. Yum!
