Pumpkin Praline Cake Recipe

Name: Pumpkin Praline Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 cup packed light brown sugar; 1 cup (2 sticks) butter; 1/2 cup heavy cream; 1 cup pecan halves; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 cups granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 (15 ounce) can pumpkin puree

Indulge in the irresistible flavor of this moist and delicious Pumpkin Praline Cake! This easy-to-follow recipe combines the warmth of pumpkin spice with the crunch of pecans and a rich praline topping. Perfect for fall gatherings or a cozy night in, this cake is guaranteed to be a crowd-pleaser. Get ready to experience an autumnal baking masterpiece!

Prep Time 20 mins

Cook Time 50 mins

Calories 478.8 kcal

Protein 9g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Praline Cake

1 cup packed light brown sugar
1 cup (2 sticks) butter
1/2 cup heavy cream
1 cup pecan halves
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 (15 ounce) can pumpkin puree

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How to Make Pumpkin Praline Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a 2-quart saucepan, melt 1 cup (2 sticks) of butter over medium heat. Stir in 1 cup packed light brown sugar and 1/2 cup heavy cream. Cook, stirring frequently, until butter is melted and sugar is dissolved.
Pour the praline mixture into the prepared 9x13 inch pan and spread evenly.
Sprinkle 1 cup pecan halves evenly over the praline layer.
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
In a separate large bowl, beat together 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 (15 ounce) can pumpkin puree for 1 minute on medium speed.
Gradually add the dry ingredients to the wet ingredients, beating on medium speed for 2 minutes, or until just combined. Be careful not to overmix.
Gently pour the batter over the pecan and praline layer in the pan.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.