Praline Pumpkin Torte!

This recipe is SOOOOO yummy! Perfect for fall & a great idea for a non-traditional Thanksgiving dessert!

Praline Pumpkin Torte

Recipe from Taste of Home

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3/4 cup packed brown sugar

1/3 cup butter
3 tablespoons heavy whipping cream
3/4 cup chopped pecans
CAKE:
4 eggs
1-2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Additional chopped pecans In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
For cake, in a large mixing bowl, beat eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; add to pumpkin mixture and beat just until blended.
Carefully spoon batter over brown sugar mixture. Bake at 350˚ for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For topping, in a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place one cake layer praline side up on a serving plate. Spread with two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.