Praline-Pumpkin Cake

* 1/2 c. butter or margarine
* 1/4 c. whipping cream
* 1 c. packed brown sugar
* 3/4 c. coarsely chopped pecans
* 1 box yellow cake mix
* 1 c. (from 15-oz can) pumpkin (not pumpkin pie mix)
* 1/2 c. water
* 1/3 c. vegetable oil
* 4 eggs
* 1 1/2 tsp. pumpkin pie spice
* 1 container (or homemade) cream cheese frosting
* Caramel topping, if desired
* Additional coarsely chopped pecans, if desired

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. In large bowl, beat cake mix, pumpkin, water, 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. 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. Stir remaining 1/2 teaspoon 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. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.