Praline Pumpkin Torte

Between October and December, if my mother needs a dessert suggestion she knows she will hear this from me. I love this cake.

3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons whipping cream
3/4 cup chopped pecans

Cake:
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
2 cups cooked or canned pumpkin (not pie filling)
1/4 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice, which I never have so I use a combination of cinnamon, ground cloves, and nutmeg
1 teaspoon baking soda
1 teaspoon salt

Topping:
1 3/4 cups whipping cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla extract
Additional chopped pecans

Preheat oven to 350 degrees.

In a heavy saucepan, combine brown sugar, butter, cream. Cook and stir over low heat until sugar is dissolved. Pour into three well-greased 9-inch round baking pans. Sprinkle with pecans; cool.

In a mixing bowl, beat eggs, sugar, and oil. Add pumpkin and vanilla. Combine dry ingredients; add to pumpkin mixture and beat just until blended. Carefully spoon the batter over the brown sugar mixture. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool cakes 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 one-third of whipped cream over cake. Top with second cake layer and spread with one-third of whipped cream, and repeat with the third layer. Sprinkle with additional pecans if desired. Store in the refrigerator. Serves 12 to 14.