Pumpkin Praline Cake

By SD296

Ingredients

• 1 cup brown sugar
• 1/2 cup butter or margarine
• 1/4 cup whipping (heavy) cream
• 3/4 cup chopped pecans
• 2 3/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 can (15 ounces) pumpkin
• Cream Cheese Frosting
• 1/2 teaspoon pumpkin pie spice
• Caramel topping

Details

Preparation time 15mins
Cooking time 150mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat over to 350 degrees. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.

Mis flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

Mix pumpkin pie spice into cream cheese frosting. Frost top of cake. Squirt caramel topping on icing.