Pumpkin Praline Cake

 

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.