Pumpkin Praline Cake

Pumpkin Praline Cake
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  1. 1 cup packed brown sugar
  2. 1/2 cup butter or margarine
  3. 1/4 cup whipping (heavy) cream
  4. 3/4 cup chopped pecans
  5. 2 3/4 cups Gold Medal™ all-purpose flour
  6. 2 teaspoons baking powder
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon ground nutmeg
  11. 1/4 teaspoon ground cloves
  12. 1 1/2 cups granulated sugar
  13. 1 cup vegetable oil
  14. 4 eggs
  15. 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  1. 1 Heat oven to 350ºF. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
  2. 2 Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
  3. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.
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