Method:

• Heat oven to 325°F (160°C). In 1-qt (1 L) heavy saucepan, stir together brown sugar, butter and whipping cream. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two 9- inch (23 cm) or two 8-inch (20 cm) round cake pans; sprinkle evenly with 3/4 cup (175 mL) pecans.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 tsp (5 mL) 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 40 to 45 minutes or until a toothpick inserted in centre comes out clean.
• Cool in pan on cooling rack for 10 minutes. Remove from pans. Cool completely, about 1 hour before frosting.
• Stir remaining 1/2 tsp (2 mL) 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 if desired. Store loosely covered in refrigerator.