Step 1

Heat oven to 325°F. In a 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 two ungreased 9 or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.

Step 2

In a large bowl, beat cake mix, pumpkin, water, oil, eggs, and 1 teaspoon of the pumpkin pie spice with an electric mixer on low speed until moistened. Then on medium speed for 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.

Step 3

Bake for 40-45 minutes or until cake springs back when touched lightly in the center. Cool for 5 minutes and then remove from pans to cooling rack. Cool completely, or about 1 hour.

Step 4

Mix cream cheese icing ingredients together until smooth and stir the remaining 1/2 teaspoon of pumpkin pie spice into icing. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble the cake, place 1 layer, praline side up, on a serving plate. Spread with half of the frosting. Top with the second layer, praline side up; spread remaining frosting to edge of the layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.