1. Preheat oven to 350°.
2. In a small saucepan, cook butter, heavy cream and brown sugar over low heat until butter is melted, stirring constantly.
3. Pour mixture into a 13x9" cake pan; sprinkle evenly with pecans and set aside.
4. In a large mixer bowl, combine next 7 ingredients (through pumpkin pie spice) on low speed until moistened; beat on medium speed for 2 min.
5. Carefully spoon batter over pecan mixture in cake pan; bake in preheated oven until cake springs back when touched lightly in the center (29-34 min.).
6. Remove cake from oven; cool in pan for 5 min.
7. Run a knife around the edges of the cake pan to loosen; place a serving platter over pan and invert, allowing the caramel topping to spread over the top of the cake. Set aside to cool completely.
8. Serve with a dollop of Whipped Topping.

WHIPPED TOPPING: In a small mixing bowl, beat 1 ½ cups heavy cream until soft peaks form. Add a 0.35 oz. envelope of Dr. Oetker's Whip It Stabilizer for Whipping Cream, ¼ cup sifted confectioners' sugar and ¼ tsp. Kowalski's Organic Madagascar Vanilla Extract; continue beating until stiff peaks form. Refrigerate, covered, until ready to use.