To make sauce: In a small saucepan combine the brown sugar, margarine and soymilk or the Silk non-dairy creamer.

Cook over medium heat stirring constantly until sugar dissolves. Remove from heat and let stand to cool slightly.

Spray two 9 inch round baking pans with a nonstick baking spray and lightly flour.

Pour the sauce into the baking pans making sure to divide evenly between them. Sprinkle 1 cup of chopped pecans in each pan. Set aside.

For the cake: In a medium-mixing bowl combine all dry ingredients and stir until combined.

Add the canola oil and canned pumpkin and beat with an electric mixer just until mixture is well combined.

Carefully spoon the batter over the praline sauce in the baking pans. Bake in a 350-degree oven for 30-40 minutes or until a toothpick or knife inserted in the centers comes out clean.

Remove from oven and invert onto a cooling rack that has been covered with waxed paper.

Let cool and then put one cake praline side up onto a cake platter. Put the other cake praline side up on top of the first cake. You can serve it like that or decorate the top with non-dairy whipped topping.