To make a Betty Crocker praline-pumpkin cake, first combine 1/2 cup of butter, 1/4 cup of whipping cream and 1 cup of brown sugar in a heavy saucepan. Stir over low heat until the butter fully melts. Pour the mixture into two 9-inch round cake pans and sprinkle 3/4 cup of pecans onto each.
Combine 1/2 cup of water, 1 box of cake mix, 1/3 cup of vegetable oil, 4 eggs and 1 teaspoon of pumpkin pie in a large bowl and, with the aid of a mixer, beat the mixture at low speed until it moistens. Beat the mixture for another two minutes at medium speed.
Preheat an oven to 325 F and bake the mixtures for 41 to 47 minutes. Alternatively, stop baking when the cake springs when you touch it lightly at the center. Wait five minutes and remove the pans. Wait one hour for the cake to completely cool off.
Stir 1/2 teaspoon of pumpkin pie spice into frosting. Place one layer of the cake on a serving plate, spread on half of the frosting, add the second layer, and spread on the remaining frosting. If you desire, sprinkle caramel topping and pecans on top of the cake.