Praline Pumpkin Torte from JoAnn Lathrop. Holiday Dessert bake-off Christmas Special recipe.

Ingredients 

¾ cup packed brown sugar

1/3 cup butter (no substitutes)

3 tablespoons whipping cream

¾ cup chopped pecans

Cake:

4 eggs

1-2/3 cups sugar

1 cup vegetable oil

2 cups cooked or canned pumpkin

¼ 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 whipping cream

¼ cup confectioners’ sugar

¼ teaspoon vanilla extract

Additional chopped pecans

Method

In a heavy saucepan, combine brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. 

Pout into two well-greased 9 inch round baking pans. Sprinkle with pecans; cool. In a mixing bowl, bet eggs, sugar and oil. Add pumpkin and vanilla. 

Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon over brown sugar mixture. 

Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean. 

Cool for 5 minutes; remove from pans to wire racks to cool completely. 

Place one cake layer, praline side up, on a serving plate. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla. 

Spread two-thirds over cake. Top with second layer and remaining whipped cream.

Sprinkle with additional pecans if desired. Store in the refrigerator. Yield: 12-14 servings.