Ingredients
3/4 cup packed brown sugar1/3 cup butter3 tablespoons heavy whipping cream3/4 cup chopped pecansCAKE:4 large eggs, room temperature1-2/3 cups sugar1 cup canola oil2 cups canned pumpkin1/4 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder2 teaspoons pumpkin pie spice1 teaspoon baking soda1 teaspoon saltTOPPING:1-3/4 cups heavy whipping cream1/4 cup confectioners’ sugar1/4 teaspoon vanilla extractAdditional chopped pecans, optional
Preparation
In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
Carefully spoon batter over brown sugar mixture. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place 1 cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
