"Tips From Our Test Kitchen: Top with whipped cream." Naturally! Thanks for posting it. Sounds good.

Lucy, another way to do it so that the pecans and butter don't burn would be to place them in the bottom of the pan like this one:

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1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup chopped pecans
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable or canola oil
4 eggs
1 (15 oz.) can pumpkin
Whipped cream for garnish

Heat oven to 325°. Heat brown sugar, butter and cream in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Pour into an ungreased 9X13X2-inch baking pan (use clear, not dark). Sprinkle with pecans.

Mix flour, baking powder, soda, salt, and spices; set aside. Beat sugar, oil, eggs and pumpkin in a large bowl for one minute. Gradually beat in flour mixture on medium speed for 2 minutes. Carefully spoon batter over pecan mixture in pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down on pan; turn tray and pan over. Let pan remain over cake for about 5 minutes before removing. Cool completely.

*Recipe from Gold Medal "Cakes and Pies"

Marilyn

Oh that sounds so good!!! I haven't even tried the Dump Cake yet though. My youngest son and I are the only 2 that eat pumpkin and I asked him if I made it would he help me eat it. He said "NO! I want a real pumpkin pie!" Oh well. I am on the low-carb. diet and if I make it I will eat at least 3/4 of it so it's a no go. I may make one of these for Christmas and then I can send it home with DH's grandmother and aunt and uncle. Thanks for sharing your recipe.