Pumpkin Praline Cake

This is one awesome cake for fall! Enjoy and post how you liked it. :lol:

1 package yellow cake mix (without pudding added)
1/2 cup oil
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup canned pumpkin
1/4 cup water
3 eggs
Praline Mixture (recipe follows)
Icing (recipe follows)
Chopped pecans

Preheat oven to 350 degrees. Combine cake mix, oil, brown sugar,
spices, pumpkin and water. Beat to blend. Add eggs, 1 at a time,
beating after each addition. Pour half of mixture into greased and
floured Bundt pan. Top with Praline Mixture; top with remaining
batter. Bake 1 hour or until cake tests done with toothpick. Cool
cake in pan 15 minutes, then remove to platter to finish cooling.

Top with Icing and sprinkle with chopped pecans.

Serves 12-16.

1/2 cup chopped nuts
1/3 cup packed brown sugar
1/2 cup butter, softened

Blend ingredients until crumbly.

1 (8-ounce) package cream cheese, softened
4 tablespoons margarine, softened
1 (16-ounce) box powdered sugar, sifted
1 teaspoon vanilla

Cream together cream cheese and margarine until well blended. Add
powdered sugar and beat until smooth. Add vanilla. Spread over cooled
cake and sprinkle with chopped nuts.