Pumpkin Praline Cake

By JanetLynn198

Ingredients

• Whipped Cream Topping and Assembly:
• 2 cups flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup packed brown sugar
• 1/3 cup butter
• 3 tbsp whipping cream
• 3/4 cup chopped pecans
• 1 2/3 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups cooked fresh or canned pumpkin
• 1/4 tsp vanilla extract
• 1 3/4 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract

Details

Servings 14
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 350F. For cake: Mix flour, baking powder, pumpkin pie spice, baking soda, and salt in bowl.

2. Mix the brown sugar, butter and cream in a pan. Cook over low heat until brown sugar dissolve, stirring constantly. Pour evenly into two greased 9" springform pans. Sprinkle with pecans. Let stand until cool.

3. Beat sugar, oil and eggs in mixing bowl until blended. Add the pumpkin and vanilla and beat until smooth. Add the dry ingredients and beat just until blended. Spoon pumpkin mixture evenly over the prepared layers. Bake for 30-35 mins or until wooden pick inserted in center comes out clean. Cool in pans for 5 mins. Remove to a wire rack to cool completely.

4. For the topping, beat cream in mixing bowl until soft peaks form. Add the powdered sugar and vanilla and beat until blended. Put one cake layer praline side up on a cake plate and spread with two thirds of the topping. Store, covered, in refrigerator. Cut the recipe in half for a one layer cake.