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Pumpkin Praline Layer Cake

Shawn Rudeen
Ingredients Instructions

Ingredients
  

  • 1 cup brown sugar packed
  • 1/2 cup butter or margarine
  • 1/4 cup whipping cream
  • 3/4 cup pecans chopped
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 2/3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 cups canned pumpkin

Instructions
 

  1. In a heavy saucepan combine brown sugar, butter and whipping cream. Cook over low heat until brown sugar just dissolves, stirring occasionally. Pour mixture into two 9-inch round cake pans. Grease sides, sprinkle evenly with pecans, cool slightly. In a bowl, stir together flour, baking powder, spices, baking soda and salt. Set aside. In a large mixing bowl beat together sugar, oil and eggs. Add pumpkin and dry ingredients alternately to oil mixture. Beat until mixture is just combined. Carefully spoon batter over pecan/brown sugar mixture in pans. Place pans on baking sheet at 350ยบ for 35-40 minutes or until the toothpick comes out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire rack, replacing any brown sugar mixture that remains in the pan. Cool before assembling. To assemble place one cake layer on a serving plate, praline side top. Spread with whipped cream (Cool Whip) add second layer, praline side up, spread second layer with Cool Whip. Sprinkle lightly with fresh ground nutmeg.