Pumpkin Praline Cake
Indulge in the rich, autumnal flavors of this Pumpkin Praline Cake, a dessert that combines the warm sweetness of spiced pumpkin with the irresistible crunch of a buttery pecan praline topping. Perfect for fall gatherings or holiday celebrations, this moist and tender cake is made with pantry staples like canned pumpkin puree, cinnamon, and brown sugar, keeping the preparation simple yet incredibly rewarding. The crown jewel of this recipe is its homemade praline topping, a luxurious blend of pecans, butter, cream, and confectioners' sugar, poured over the cake while still warm for a glossy, caramelized finish. Ready in just an hour, this decadent treat serves up to 10 slices of pure seasonal bliss. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping dessert that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 0.75 cup Vegetable oil
- 1 cup Canned pumpkin puree
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped pecans
- 0.5 cup Unsalted butter
- 0.25 cup Heavy cream
- 0.75 cup Confectioners' sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Mix until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in 1/2 cup of the chopped pecans, reserving the remaining 1/2 cup for the praline topping.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the praline topping, melt the butter in a small saucepan over medium heat.
Stir in the remaining 1/2 cup of chopped pecans and cook for 2 minutes, stirring frequently.
Add the heavy cream and confectioners' sugar to the saucepan, stirring until the mixture is smooth and slightly thickened, about 3-4 minutes.
Remove the praline topping from heat and let it cool for 2 minutes. Pour the warm glaze over the cooled cake, spreading it gently with a spatula if needed.
Let the praline topping set for 10-15 minutes before slicing and serving the cake.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 40.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
