Pumpkin Praline Cake

• 1/2 cup salted butter
• 1/4 cup heavy cream
• 1 cup packed dark brown sugar
• 1/2 tsp vanilla extract
• 1 1/2 cups toasted chopped pecans, plus extra halves for garnish
• 1 (18 oz) box Devil's food cake mix
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 16 oz cream cheese frosting
• 1 cup whipped cream
• 1/4 cup caramel sauce
• None None chocolate curls, for garnish

1. Preheat oven to 325u0b0F. Lightly grease 2 - 9 inch cake pans.
2. In a small saucepan, heat butter, heavy cream and dark brown sugar for 1 min, or until melted and combined. Remove from heat and add vanilla extract. Distribute between prepared pans then sprinkle chopped pecans over top.
3. Prepare cake mix according to package instructions. Fold in pumpkin puree and spice mix. Distribute between prepared pans and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
4. Meanwhile, beat cream cheese frosting until light and fluffy. Fold in whipped cream.
5. Spread caramel sauce over cakes. Top with frosting then layer together. Garnish with pecan halves and chocolate curls.

butter, heavy cream, brown sugar, vanilla, pecans, cake mix, pumpkin puruee, pumpkin pie spice, cream cheese frosting, whipped cream, caramel sauce, chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/31285 (may not work)