Wednesday, November 16, 2011
Praline Pumpkin Cake
Frosting (my recipe)
2 (8 oz) packages of cream cheese, softenend
1 stick butter, softened
2 cups confectioners's sugar
1/2 tsp pumpkin pie spice
caramel topping, if desired
additional chopped pecans, if desired
Mix together on medium speed cream cheese and butter. Sift sugar and pumpkin pie spice and add gradually to cream cheese mixture.
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.