Ingredients
The following ingredients have 12 Servings
- 1 cup light brown sugar, loosely packed
- 1/3 cup unsalted butter
- 1 3/4 cups heavy cream, divided
- 1 1/4 cups chopped pecans, divided
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 2 cups canned pumpkin puree
- 1 teaspoon vanilla extract (divided)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup 60g powdered sugar
Instruction
- Preheat oven to 350°F.
- Spray two 9×3-inch round cake pans with flour-based baking spray and line bottoms of pans with parchment. In a medium saucepan, stir together brown sugar, butter and 3 tablespoons cream over low heat until melted, about 5 minutes. Pour brown sugar mixture into prepared pans, dividing equally. Divide 1 cup of chopped pecans between the pans, sprinkling evenly.
- Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Add dry ingredients to pumpkin mixture and stir until incorporated. Pour half of the batter into each pan and smooth tops using a rubber spatula.
- Bake 30 to 35 minutes, until a toothpick inserted in center of cakes comes out clean. Let cool in pans about five minutes, then invert out onto racks and remove paper. Let cool completely.
- Beat remaining 1 3/4 cups cream in a large bowl with mixer on high speed until soft peaks form. Gradually add in powdered sugar and remaining vanilla extract. Set one cake layer on a serving plate, pecan praline side up. Spread two-thirds of whipped cream mixture over top, and add second cake layer with praline side up. Top with remaining whipped cream mixture and sprinkle with remaining pecans.
- This cake can be served at room temperature, but it’s also very tasty when served chilled!