1. Preheat oven to 350.
2. Butter two 9-inch round cake pans. Line bottoms of pans with parchment paper. In a heavy 1-2 quart pan over low heat, stir brown sugar, butter, and 3 tablespoons cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle cup pecans evenly into pans.
3. In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and teaspoon vanilla. In an another bowl, whisk together flour, baking powder, spices, baking soda, and salt. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
4. Bake 30-35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours. Refrigerate until ready to frost.
5. Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, pecan side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining cup pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 12|
|Calories from Fat: 348 (53%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 383.1mg||118 %|
|Sodium 332.4mg||11 %|
|Potassium 354.6mg||9 %|
|Total Carbohydrate 67.7g||20 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 63.7g|
|Protein 14.7g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 656
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