At this point, it’s a sickness – this pumpkin stuff.  I’m apparently on a mission to use up everything I have in my freezer and the one can of canned pumpkin in my cabinet.  But I just love it and it can’t be helped, so you’re getting blogs about it.  I hope you don’t mind too much.

Today’s recipe comes to you courtesy of Betty.  Betty Crocker.  It’s an easy way to fancy-up some cake mix and canned frosting: Praline-Pumpkin Cake

It looked so yummy I couldn’t resist.  Butter, cream and brown sugar melted together, put into the bottom of a pan sprinkled with pecans, covered in yellow cake batter that’s been amped up with pumpkin and pumpkin pie spice…

Bake it, then flip it out of the pan to cool:

Then smother with canned, “whipped” cream cheese frosting that’s been amped up with more pumpkin pie spice:

Then show your readers the other side of the cake that you couldn’t include in the picture because you already took a taste before remembering to take the picture:

Seriously yummy.  Pretty sweet, but seriously yummy.  I didn’t include the optional drizzle of caramel over the top.  And I made it in a 9X13 pan instead of making a layer cake.  Try it!

I’ve got 1 1/2 cups more home-grown pureed pumpkin in my freezer and one can of Libby’s pumpkin in the cabinet, so the pumpkin madness may soon be ending.  I’m thinking pumpkin chili and maybe pumpkin-cranberry bread.  I guarantee this madness will not go past Thanksgiving.  I have my limits and apparently Thanksgiving is it.

And just to make sure you are on complete pumpkin overload, there’s this:

Also seriously yummy.  Thanks to Jenny-from-the-block for introducing it to me.  (No, not J.Lo.  Jenny, my across-the-street-neighbor-friend-growing-up!)