Brown sugar and pecans add their sweet praline touch to this spicy pumpkin layer cake with cream cheese frosting.
What You Need
Original recipe yields 16 servings
1/3 cup butter
1 cup packed brown sugar, divided
1/2 cup chopped PLANTERS Pecans, divided
1 pkg. (2-layer size) spice cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter and 3/4 cup sugar in microwaveable bowl on HIGH 2 min.; stir until blended. Pour into prepared pans; tilt pans to evenly cover bottoms. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over butter mixture in pans. Beat cake mix, pumpkin, water, oil and eggs in large bowl with mixer until blended; pour over nuts in pans.
Bake 26 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans and parchment. Cool cakes completely.
Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
Stack cake layers, praline sides up, on serving plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP Light Whipped Topping.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 0.8258g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.