PRALINE CAKE RECIPES

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EASY PRALINE PECAN FUDGE RECIPE - BETTYCROCKER.COM



Easy Praline Pecan Fudge Recipe - BettyCrocker.com image

Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge – an indulgent dessert that tastes just like praline candy.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 64

Number Of Ingredients 6

2 cups packed brown sugar
3/4 cup butter
1/2 cup evaporated milk
3 cups powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans

Steps:

  • Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
  • Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
  • Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 25 mg

EASY PUMPKIN PIE CAKE RECIPE - BETTYCROCKER.COM



Easy Pumpkin Pie Cake Recipe - BettyCrocker.com image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 12

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260 , CarbohydrateContent 34 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 22 g, TransFatContent 0 g

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EASY PUMPKIN PIE CAKE RECIPE - BETTYCROCKER.COM
This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.
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  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.
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