Archive for the desserts Category

Holiday Dessert | Praline Pumpkin Cake

Holiday Dessert | Praline Pumpkin Cake

Praline Pumpkin Cake

1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 teaspoon Allspice
1/2 teaspoon Cardamon
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter,
whipping cream and brown sugar. Cook over low heat, stirring occasionally,
just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans;
sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, milk, oil, eggs and 1 teaspoon of
the pumpkin pie spice with electric mixer on low speed until moistened.
Beat 2 minutes on medium speed. Carefully spoon batter over pecan
mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly
in center. Cool 5 minutes; remove from pans to cooling rack. Cool
completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into the frosting. To assemble
the cake, place 1 layer, praline side up, on serving plate. Spread with half of
the frosting. Top with the second layer, praline side up; spread remaining
frosting to edge of the layer. Drizzle with caramel topping and additional
pecans. Store loosely covered in the refrigerator.

CupCakes

CupCakes



The cupcakes at the top are from Brides.com/Southern California Magazine. I love how they look so Anthropolgie.
The second cupcakes are from Kylie Lambert, generic viagra rx a pastry designer in Australia and one of my Flickr friends. Her blog is here.
The mushroom cupcake is from anoher Flickr fav Sweet Cupcakes and treats Her web site is Just cupcakes and she is another Aussie.