Pecan Praline Pumpkin Cake

Adapted from Wee Eats’ Praline Pumpkin Cake

Praline

• 3/4 cup brown sugar

• 1/3 cup butter

• 3 tablespoons heavy whipping cream

• 1/2 cup chopped pecans (raw is fine)

Cake

• 4 eggs

• 1 2/3 cups sugar

• 1 cup canola oil

• 15oz canned pumpkin puree

• 1/4 teaspoon vanilla extract

• 2 cups flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 1 teaspoon salt

Whipped Cream

• 2 cups heavy whipping cream

• Sugar

• Vanilla extract

• Cinnamon (optional)

Preheat oven to 350F.

Praline: Cook brown sugar butter, and whipping cream over low-medium heat until sugar dissolves. Divide mixture between two 9” round cake pans (lightly greased with parchment paper on the bottom). Sprinkle pecans into both pans.

Cake: Beat eggs, sugar, and oil together. Add pumpkin and vanilla and stir until combined. Add dry ingredients to mixture and stir until combined. Spoon batter evenly into prepared pans; start with the outer edges of the pan and work towards the center to prevent the praline topping from sliding. Place cake pans on a baking sheet in case praline bubbles over during baking. Bake cakes for approximately 30 minutes or until done. Cool for five minutes before turning cakes out onto a cooling rack.

Prepare whipped cream and chill until needed. Spread whipped cream on top of one layer of cake, then top with the other layer and add the remaining whipped cream on top.

Notes

Cake layer end up being rather thick, maybe reduce the amount of batter in each pan and make cupcakes with leftover batter.

Cake is kind of sweet and heavy, not sure if I used too much whipped cream