After much success with my first upside down cake, I knew I wanted to make this Praline Pecan Pumpkin cake when I saw it on Pinterest. Because I didn't have any pecans on hand, I subbed in walnuts. I recommend sticking with the pecans.
The cake was fairly simply to make the day of, for a dinner party with friends. Like the upside down cake, it started out with brown sugar and butter melting in a pan over the stovetop. The mixture was poured into the bottom of the cake pans along with the walnuts. The reason why I thought the walnuts didn't work here was because it lacked the nuttier taste. If I toasted them before tossing them into the bottom of the cake pans, it might have worked. Because I was keeping the cake simple, I added two layers of cream cheese frosting instead of frosting the cake completely. Next time, a drizzle of caramel sauce over the top would do wonders.
