Sweet Potato with Pecan Praline Frosting

1 box of spice cake mix

1 small box of instant vanilla pudding

1 small box of instant pumpkin spice pudding (it's seasonal but Jello does make it.  If you can't find this, then substitute another box of vanilla pudding and add in 1 tablespoon of cinnamon to the recipe)

1/2 cup of veggie oil

1 1/4 cups of water

4 eggs

1 cup canned Sweet Potato, drained

1 can cream cheese frosting

1 cup chopped pecans, divided

1 tablespoon butter

1/4 cup sugar

Preheat oven to 350 degrees

Grease  a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Add in sweet potatoes and mix until blended.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the praline crumbles on top, melt butter in saucepan over low heat, add in sugar and stir until sugar dissolves (it will become a caramel brown color).  Add in half a cup of pecans and stir until coated.  Pour praline mixture out on to wax paper to cool (about 10 minutes).  Break into pieces with hands.  Use as garnish.

To assemble: put can of frosting in microwavable safe bowl, microwave 15 seconds (this gives it a creamier consistency for spreading).  Add in remaining half of pecans.  Stir until incorporated.  Frost cake with pecan cream cheese frosting and top with praline crumbles.