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How to Make Flan
Peruvian Arroz con Pollo
Pumpkin Praline Cake
pumpkin praline cake
cup packed brown sugar
cup butter or margarine
cup whipping cream
cup chopped pecans
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon baking soda
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
cups granulated sugar
cup vegetable oil
can (15 oz) pumpkin (not pumpkin pie mix)
Heat oven to 325°F. In 2-quart saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Pour into ungreased 13x9-inch pan (do not use dark pan). Sprinkle with pecans.
In small bowl, mix flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves; set aside.
In large bowl, beat granulated sugar, oil, eggs and pumpkin with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down over pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 hour 30 minutes.
Crown servings of this autumn cake with whipped cream and whole pecans.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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