Grease and flour two 8″ or 9″ cake pans
In a saucepan, put:
- 1/3 cup butter (5-1/3 tbsps)
- 3/4 cup brown sugar
- 3 tbsps heavy whipping cream
- 3/4 cup chopped pecans
Cook over medium heat until the butter melts and the sugar dissolves. Pour half into each pan.
Put half of the pecans in each pan over the praline. Set aside.
- 4 eggs
- 1-2/3 cup sugar
- 1 cup vegetable or canola oil
- 1/2 tsp vanilla
- 2 cups flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsps pumpkin pie spice
- 2 cups pumpkin
Mix all the dry ingredients together and set aside.
In a mixer bowl, put the sugar, oil and eggs and vanilla and blend.
Add the pumpkin and blend well.
Add the flour mixture and blend well.
Divide the mixture between the two pans.
Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
Cool in pans 5 minutes. Then turn out on a wire rack, praline side up, to cool completely.
Stabilized Whipped Cream
- 2 cups heavy whipping cream
- 6 tbsps. confectioners sugar
- 1/4 cup water
- 2-1/2 tsps gelatin
Mix the water and gelatin and microwave for 10 seconds. Mix well. Set aside.
In a mixer, beat the cream and sugar till stiff peaks. Add the gelatin mixture and mix just to blend.
Put some of the cream mixture on top of the first layer and then top with the second second.
Decorate the top layer as you wish. I like to make rosettes and top them with a fresh raspberry and a mint leaf for holiday color!