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 pumpkin

1/2 cup water

1/3 cup vegetable oil

4 eggs

1 1/2 tsp pumpkin pie spice

1 container cream cheese frosting

Heat oven to 325.  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 (8 inch) round cake pans; sprinkle evenly with 3/4 cup pecans.  In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 tsp of 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.  Bake 43-45 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.  Stir remaining 1/2 tsp pumpkin pie spice into frosting.  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.  Top with additional pecans. 

Serves 16