| | Directions | | In a heavy saucepan, combine brown sugar, butter and 3 T. whipping cream. Cook and stir over low heat until sugar dissolves. Pour into 2 well-greased 9" round cake pans. Sprinkle with 3/4 C. chopped pecans. Cool. In a mixing bowl, beat eggs, sugar and oil. Add pumpkin and 1/4 tsp. vanilla. Combine flour, baking powder, pumpkin pie spice, baking soda and salt. Add to pumpkin mixture. Mix well. Pour over caramel and pecans in cake pans. Bake at 350 for 30 - 35 minutes OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. Cool 5 minutes, then remove from pans to wire racks to cool completely. Place one cake layer, praline side up on a serving plate. In a mixing bowl, beat 1-3/4 C. whipping cream until soft peaks form. Beat in powdered sugar and 1/4 tsp. vanilla. Spread 2/3 of whipped cream over cake. Top with 2nd cake layer and remaining 1/3 of the whipped cream. Sprinkle with addt'l pecans, if desired. Store in refrigerator. Yield: 12 - 14 servings. |
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| Ingredients | | - |  | 3/4 cup packed brown sugar |
| - | | 1/3 cup butter |
| - | | 3 tablespoons whipping cream |
| - | | 3/4 cup Chopped Pecans |
| - | | 4 eggs |
| - | | 1 2/3 cups sugar |
| - | | 1 cup vegetable oil |
| - | | 2 cups pumpkin |
| - | | 1/4 teaspoon vanilla |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 2 teaspoons pumpkin pie spice |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon Salt |
| - | | 1 3/4 cups whipping cream |
| - | | 1/4 cup powdered sugar |
| - | | 1/4 teaspoon vanilla |
| - | | additional chopped pecans |
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