Persimmon Praline Cake

INGREDIENTS:
1 box white cake mix
1/2 cup milk
4 eggs, beaten
1 cup persimmon pulp
1/3 cup oil
1 teaspoon pumpkin pie spice
1/2 can sweetened condensed milk

Praline Layer:
1/4 cup butter
1 teaspoon pumpkin pie spice
1/2 cup persimmon pulp
3/4 cup sugar
1/2 can sweetened condensed milk
1/2 cup white corn syrup

Frosting:
1 package vanilla pudding mix
1/4 cup powdered sugar
1 cup milk
1 8-ounce tub of Cool Whip

DIRECTIONS:
Preheat oven to 350 degrees and grease a 9 by 13-inch pan. Combine cake mix, pulp, milk, eggs, oil, and pumpkin pie space in a large bowl. Mix until it is well blended. Pour into a pan and bake 20-25 minutes. Remove from oven and use wooden spoon handle to poke holes over the top of the entire cake.

Pour 1/2 can of sweetened condensed milk over the cake and set it aside to cool. In a large saucepan, combine praline ingredients: butter, sugar, pumpkin pie spice, 1/2 can of sweetened condensed milk, pulp and white corn syrup. Mix well. Cook and stir constantly until it reaches the soft ball stage, or about 8 minutes. Remove from heat and cool 10 minutes. Pour over cake. Cool cake completely.

To make the frosting, combine pudding mix, milk, and powdered sugar until well blended. Fold in Cool Whip. Spread frosting over cake and keep refrigerated until ready to serve.