Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.
Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well.
Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.
Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator.
This torte is so, so good. There are just a couple of things I would recommend. Don't let the cakes cool more than two minutes in the pan, or the praline pecans stick to the pan rather than the cake, and that is just sad. Tip #2 is to add a little cream cheese and powdered sugar to the cool whip that you spread between the cakes, that way when you cut into it, the filling is a little more dense and doesn't just squirt out the edge of the cake. Otherwise, this recipe is wonderful!
I have made this cake several times, it is one of my favorites. Quick, easy and delicious! I took the recipe home to make for my family and they loved it. I actually had to make 2 because my mom loved it so much she ate 3 pieces of the first one and took the rest home with her! The only "advice" I have is to make sure you cook the praline until the brown sugar is completely dissolved or it will be granular and not at all the caramel texture you want. I have added a bit more spice a couple times, but honestly prefer it as the recipe is written.