Two of the season’s most beloved flavors are combined in one delicious cake! It’s simple to assemble and makes a great alternative to pumpkin pie for Thanksgiving Day dessert.
Pumpkin pie recipes are plentiful on the blogosphere right now, but I'd like to draw your attention to this pumpkin cake for just a moment. It's a rustic beauty that isn't too hard to put together, and it's one of the tastiest pumpkin cakes I've ever made. The batter is loaded with pumpkin puree, which is then poured atop a pool of butter caramel and chopped pecans.
At the end of baking you'll have two caramel upside-down cakes with sugar-crusted edges. The two cakes are layered with freshly whipped cream, which balances the sweetness of the pecan praline topping.
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