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Pecan Praline Pumpkin Upside Down Cake

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Ingredients
  

  • 1 1/2 - 2 sticks of butter this just depends on how gooey you want your topping, I used 2 full sticks
  • 3/4 cup brown sugar
  • 1 cup pecan halves
  • 1 box yellow cake mix
  • 1 cup pumpkin puree
  • 2 eggs at room temp
  • 1/3 cup canola oil
  • 1 Tbsp pumpkin pie spice
  • Chocolate Whipped Cream

Instructions
 

  • Preheat oven to 350 degrees. Prepare 8-9 in cake pan by lining with foil or parchment and then rubbing with butter or spray.
  • Spread pecans onto baking sheet and toast in the oven for 5-10 minutes until lightly toasted.
  • Melt butter, stir in brown sugar and pecans.
  • Pour into cake pan and spread out evenly.
  • In a medium bowl, combine cake mix, pumpkin, eggs, oil and spice. Mix with electric beaters until just combined. Pour over topping mixture
  • Bake for 40-50 minutes or until a knife comes out clean.
  • Let cool on rack for 5 minutes. Do not allow it to cool completely. While still warm, turn out onto a plate by setting a plate upside down on the bottom of the cake pan (make sure any edges of the foil/parchment are sticking out for you to grab) and gently flipping plate/cake pan over. Set on the counter and give the bottom of the cake pan a tap. Keep your fingers crossed and gently pull off the pan and peel away the foil/parchment.