Pumpkin Praline Cake

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter or margarine
• 1/4 cup whipping (heavy) cream
• 3/4 cup chopped pecans
• 2 3/4 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs
• 1 can (15 ounces) pumpkin (not pumpkin pie mix)

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat oven to 350°F. 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.

3. 3

   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.

4. 4

   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.

5. 5

   --- Tips ---

6. 6

   Crown servings of this autumn cake with whipped cream and whole pecans.

7. 7

   Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.