Pumpkin Praline Bundt Cake

Preheat oven to 325°F. In 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 2 ungreased Bundt pans; sprinkle evenly with 3/4 cup pecans. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened; then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan. Bake 41 to 47 minutes or until cake springs back when touched lightly in center, or toothpick comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Store loosely covered in refrigerator.