Pecan Praline Pumpkin Cake

Ingredients

cake
• 1 15-ounce can pumpkin (not pie filling!)
• 1 cup sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2 cups flour
• 2 tsp baking soda

praline frosting
• 1/2 cup half and half
• 6 Tbsp unsalted butter
• 1 cup packed brown sugar
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1 heaping cup pecan halves, toasted and chopped

Instructions

1. Set oven to 350F
2. Whisk together the pumpkin, sugar, oil, and eggs until well blended.
3. Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
4. Spread the batter into a 9x13 pan that has been lightly sprayed. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
5. To make the frosting, heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly. Take off the heat and beat in the vanilla and sifted confectioner's sugar. Quickly spread over the cake, the frosting will set up quickly.
6. Top with toasted pecans.