Recipe by Peggy Lynn
This was posted in The Houston Chronicle today. A decadent ooey gooey alternative to pumpkin pie without a lot work. Hope you enjoy!
Top Review by SibeTracker
I have been meaning to rate this ever since I tried it - shortly after Peggy Lynn posted it. "Ditto" to everything Susie said and THEN some. I think I've made it 4 times now - not just for us, but also to welcome some new neighbors. They said they would have moved here sooner if they had known about the Pumpkin Praline Cake. :) So full-bodied, so rich, and different textures to enjoy. It does not taste like a mix is used at all. Reminiscent of sticky buns, pecan pie, and pumpkin pie - all enjoyed at once. Thank you, Peggy!!!
For the Filling
- 1⁄2 cup chopped pecans
- 1⁄3 cup dark brown sugar
- 1⁄3 cup softened butter
For The Cake
- 1 (18 ounce) box yellow cake mix
- 1 cup pumpkin
- 1⁄2 cup oil
- 3⁄4 cup light brown sugar
- 1⁄4 cup water
- 2 teaspoons pumpkin pie spice
- 4 eggs
Directions See How It's Made
- Mix the filling ingredients together and chill.
- Preheat the oven to 350 degrees.
- Grease and flour a Bundt pan.
- Beat the cake ingredients together for four minutes.
- Pour half of the batter into the pan.
- Roll the chilled filling into a log and place it over the batter, being careful not to let it touch the sides of the pan.
- Cover with the remaining batter.
- Bake for one hour.
- Let the cake cool for 45 minutes to an hour in the pan before inverting it onto a plate.*please note that the time necessary to chill the filling is not included in the prep time*.