Fast

Pumpkin Praline Cake

15 servings | Prep Time: 15 Minutes | Start to Finish: 2 Hours 30 Minutes

• 1 cup packed brown sugar
• ½ cup butter
• ¼ cup heavy whipping cream
• ¾ cup chopped pecans
• 2¾ cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)

1 Heat oven to 350ºF. In 2-quart saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Pour into ungreased 13 × 9-inch pan. Sprinkle with pecans.

2 In small bowl, mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. In large bowl, beat granulated sugar, oil, eggs and pumpkin with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.

3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down over pan; turn tray and pan over. Leave pan over cake a few minutes. Cool completely, about 1 hour 30 minutes.

1 Serving: Calories 495; Total Fat 28g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 75mg; Sodium 330mg; Total Carbohydrate 56g (Dietary Fiber 2g); Protein 5g Exchanges: 2 Starch, 2 Fruit, 5 Fat Carbohydrate Choices: 4

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

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