PUMPKIN-PRALINE LAYER CAKE

By janfolkmier

Linda Lishewski
350* - 35-40 minutes (2-9” cake pans)

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1-2/3 cup white sugar
• 1 cup cooking oil
• 4 eggs
• 2 cups canned pumpkin
• 2 T. pumpkin pie spice
• 1 tsp. salt
• 3/4 cup chopped pecans
• 2 cups flour
• 2 tsp. Baking powder
• 1 tsp. Baking soda

Preparation

Step 1

Combine brown sugar, butter and whip cream in saucepan. Cook over low heat until sugar dissolves, stirring occasionally. Pour into 2 9” cake pans. Sprinkle evenly with pecans. Set aside to cool slightly. Stir together dry ingredients and set aside. In large mixing bowl, beat together white sugar, oil, and eggs. Add the pumpkin and dry ingredients alternately, beating until the mixture is just combined. Carefully spoon batter over mixture in pans. Place pans on baking sheet, and bake until toothpick in center comes out clean. Cool cakes in pans for 5 minutes. Invert onto racks, replacing any mixture that remains in pan. Cool before assembling.
WHIPPED CREAM TOPPING: 1 ¾ cup whipping cream, ¼ cup powdered sugar, ¼ tsp. Vanilla. In large, cold bowl, beat the whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until soft peaks form. Place one cake layer on serving plate, praline side up, spread w/topping. Add 2nd layer, praline side up. Dollop or spread with remaining topping. Sprinkle lightly w/ pumpkin pie spice.