This is one of Caleb's favorite desserts...
Pumpkin Praline Cake
Ingredients:
1 cup brown sugar, packed
1/2 cup butter
1/4 cup whipping cream1 cup chopped nuts
2 cups all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking soda1 tsp. salt
1 2/3 cups sugar
1 cup oil4 eggs
2 cups canned pumpkin
Whipped Topping:
1 3/4 cups whipping cream1/4 cup powdered sugar
1/2 tsp. vanilla extract
Garnish - pumpkin pie spiceCombine first three ingredients in a heavy saucepan over low heat until brown sugar dissolves; stir occasionally.
Divide equally between two greased 9" round cake pans (I sometimes use a 9x13 pan). Sprinkle evenly with pecans; let mixture cool slightly.
Sift together flour, baking powder, spice, baking soda, and salt in a bowl; set aside. Blend sugar, oil, and eggs; alternately add pumpkin and reserved dry ingredients. Spoon batter evenly over pecan mixture in cake pans.
Place pans on a baking sheet and bake at 350 degrees for 35 to 45 minutes or until centers test clean. Cool cakes in pans on a wire rack for 5 minutes; invert and cool completely on wire rack. Beat whipping cream until soft peaks form; stir in powdered sugar and vanilla. Continue beating until stiff peaks form. To assemble cake, place on layer on a serving plate, praline side up; spread with whipping topping. Add second layer, praline side up and top with remaining whipped topping. Garnish with pumpkin pie spice. This is best served warm.