Pumpkin Praline Layer Cake

By pcoates

Ingredients

• Whipped cream topping:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 3/4 cup chopped pecans
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 Tbsp. pumpkin pie spice
• 1 tsp. salt
• 1 2/3 cup sugar
• 1 cup cooking oil
• 4 eggs
• 2 cups canned pumpkin
• 1 3/4 cups whipping cream
• 1/4 cup powder sugar
• 1/4 tsp. vanilla

Details

Servings 12

Preparation

Step 1

Combine brown sugar, butter, & 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 the dry ingredients. Set aside.

In large mixing bowl, beat together white sugar, oil, & eggs. Add the pumpkin & dry ingredients alternately. Beat until the mixture is just combined.

Carefully spoon batter over mixture in pans. Place pans on baking sheet. Bake at 350* for 35-40 minutes, or until toothpick in center comes out clean. Cool cakes in pans for 5 minutes. Invert onto rack. Replacing any mixture that remains in pan. Cool before assembling.

Whipped cream topping:
In large cold bowl, beat whipping cream until soft peaks form. Add powder sugar & vanilla. Beat until stiff peaks form.

Place 1 cake layer on serving plate, praline side up. Spread with topping. Add 2nd layer, praline side up. Spread with remaining topping. Sprinkle lightly with additional pie spice.