Pumpkin Cake with Molasses Praline Frosting

Cake:

1. Preheat oven to 350°F and spray a 9×13-inch pan with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
2. In a large bowl, whisk together the pumpkin, granulated sugar, molasses, oil, melted butter, eggs and vanilla extract until well blended.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
4. Pour the flour mixture into the pumpkin mixture and gently stir to blend. Do not overmix. The batter will look a little lumpy.
5. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Frosting:

1. While the cake is baking, place the butter, cream, molasses and salt in a medium saucepan.
2. Turn heat on low and melt the butter. Turn off heat.
3. When the cake has about 5 minutes left, turn the heat on medium and bring the mixture just to a boil.
4. Turn off the heat and stir in the powdered sugar until incorporated.
5. Stir in the vanilla and pecans.
6. Pour the hot frosting over the cake when it comes out of the oven.
7. Spread the frosting to cover the cake.
8. Allow to cool in the pan on a wire rack.