This is one of my favorite dessert recipes. It’s great to make for the holidays as it’s a little different and extra special. You can also bake this in a 9 X 13 pan, so it’s easier to serve.
Praline topping:
3/4 cup packed brown sugar
1/3 cup butter (no substitutes)
3 Tablespoons cream
3/4 cup chopped pecans
Cook the butter, sugar and cream over low heat until the sugar dissolves. Pour into two greased 9 inch cake pans. Sprinkle the pecans over the top.
Cake:
4 eggs
1-2/3 cup sugar
1 cup vegetable oil
2 cups pumpkin (just pumpkin, not pumpkin pie filling)
1/4 teaspoon vanilla
2 cups flour
2 teaspoons baking powder (aluminum free)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Beat the eggs, sugar and oil together, then beat in the pumpkin and vanilla. Combine the dry ingredients and add to the pumpkin mixture, beating just until blended. Carefully spoon the batter into the pans, trying not to disturb the topping. Bake for 30-35 minutes at 350 degrees, until cake tests done. Let cool for 5 minutes, then invert pans and let cake cool on wire racks.
TOPPING:
1-3/4 cup cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
additional chopped or whole pecans for garnish if desired
Beat cream, powdered sugar and vanilla together until still peaks form. Assemble cake with half of the cream between the layers, the rest on top, garnished with additional pecans if desired.