| 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) |
| 1. | Heat oven to 350ºF. 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. |
| 2. | 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. |
| 3. | 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. |
| Heat oven to 375ºF. Lightly grease bottom only of 13x9-inch pan with shortening. Use 3/4 cup oil. Bake 38 to 43 minutes. |
|
| Crown servings of this autumn cake with whipped cream and whole pecans. |
|
| Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish. |
Nutrition Information:
495 ( 250 ); 28 g ( 8 g); 75 mg; 330 mg; 56 g ( 2 g); 5 g 94 %; 0%; 8 %; 12 % 2 ; 2 ; 5