This Pumpkin Praline Cake is a delightful treat, combining the warm spices of pumpkin with a crunchy, sweet praline topping. It’s the perfect dessert for fall, with a moist cake base and a satisfyingly crisp topping.
A slice of this delightful cake is a beautiful treat, with its golden crust and inviting aroma.
Recipe Details
- Flavor Profile: Warm and spiced pumpkin cake with a sweet, nutty praline topping.
- Textures: Moist, tender cake base with a crunchy, caramelized topping.
- Total Time: Approximately 1 hour and 15 minutes, including baking and cooling time.
- Difficulty: Beginner-friendly; simple steps create a fantastic dessert.
What You’ll Need
This recipe comes together with simple ingredients, mainly centered around a moist pumpkin cake base. The praline topping is easily made with sugar, nuts, and butter, creating a beautiful contrast in texture and sweetness.
Ingredient Notes
- – Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling. This ensures the right flavor and texture for your cake.
- – All-Purpose Flour – Provides the structure for the cake. Be sure to measure properly, either by weighing or using the “spoon and level” method.
- – Granulated Sugar – This sweetens the cake and helps to caramelize the praline topping.
- – Brown Sugar – Adds moisture and a hint of molasses flavor to the cake.
- – Eggs – Bind the ingredients and add richness and structure to the cake.
- – Vegetable Oil – Keeps the cake moist and tender.
- – Spices – Cinnamon, cloves, and nutmeg contribute the classic fall flavors we all love.
- – Pecans – The star of the praline topping, providing a satisfying crunch and nutty flavor.
- – Butter – Used in the praline topping, giving it a rich, buttery flavor and helps it caramelize.
Add-ins and Substitutions
- Spice it up: Add a pinch of ground ginger or cardamom to the cake batter for extra warmth.
- Nut Variations: Experiment with different nuts for the praline topping, such as walnuts or almonds.
- Chocolate Chips: Stir in 1/2 cup of chocolate chips for an even richer cake.
How to Make Scrumptious Pumpkin Praline Cake
First, preheat your oven to 350°F and grease and flour a 9×13 inch baking pan. This simple step will ensure that your cake comes out easily and doesn’t stick.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, cloves, and nutmeg.
- Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, and vegetable oil.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
- Pour into Pan: Pour the cake batter into the prepared pan and spread evenly.
- Make the Praline Topping: In a medium saucepan over medium heat, melt the butter. Add the granulated sugar and cook, stirring constantly, until the sugar is melted and turns a light amber color, about 3 to 4 minutes.
- Add Nuts and Pour: Remove the saucepan from the heat, stir in the pecans, and pour the praline mixture evenly over the cake batter.
- Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before cutting and serving.
Pro Tip: Don’t overmix the cake batter. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix until the ingredients are just combined.
Recipe Tips
- Use room temperature ingredients for best results, especially the eggs.
- Don’t open the oven door during baking, as this can cause the cake to sink, mainly while it bakes.
- Allow the cake to cool completely before cutting into it. This will prevent it from crumbling.
- Store the cake in an airtight container at room temperature to maintain its moistness.
- For an extra touch, toast the pecans lightly before making the praline topping to enhance their flavor.
FAQs
- Can I use canned pumpkin pie filling instead of pumpkin puree? No, please use pumpkin puree. Pumpkin pie filling includes spices and other ingredients that will affect the cake’s flavor and texture.
- Can I freeze this cake? Yes, you can freeze the cake. Wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- What if I don’t have all the spices? You can substitute pumpkin pie spice for the cinnamon, cloves, and nutmeg. Use the same amount called for in the recipe.
- My praline topping isn’t caramelizing. Be sure your heat is at medium and that you stir the sugar constantly. It may need a bit more time.
Serving Suggestions
- Whipped Cream: Serve with a dollop of fresh whipped cream.
- Vanilla Ice Cream: A scoop of vanilla ice cream pairs perfectly with warm cake.
- Coffee or Tea: Enjoy a slice with a cup of coffee or a warm cup of tea.
- Caramel Sauce: Drizzle with caramel sauce for extra sweetness.
Scrumptious Pumpkin Praline Cake Recipe
- Total Time: Approximately 1 hour and 15 minutes, including baking and cooling time.
Description
This Pumpkin Praline Cake is a delightful treat, combining the warm spices of pumpkin with a crunchy, sweet praline topping. It’s the perfect dessert for fall, with a moist cake base and a satisfyingly crisp topping.
Ingredients
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Instructions
Preheat oven to 350F (325F for dark or nonstick pan). Grease or spray the bottom and sides of a 13×9-inch pan.
In a medium bowl, whisk together pumpkin, milk, eggs, sugar, and 4 teaspoons pumpkin pie spice until smooth.
Pour the pumpkin mixture into the pan. Evenly sprinkle the dry cake mix over the pumpkin mixture.
Bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool for 30 minutes.
Cut into 4 rows by 3 rows to serve. Enjoy warm or chilled, topped with whipped cream and a sprinkle of pumpkin pie spice. Store covered in the refrigerator.
Notes
Use room temperature ingredients for best results, especially the eggs.
Don’t open the oven door during baking, as this can cause the cake to sink, mainly while it bakes.
Allow the cake to cool completely before cutting into it. This will prevent it from crumbling.
Store the cake in an airtight container at room temperature to maintain its moistness.
For an extra touch, toast the pecans lightly before making the praline topping to enhance their flavor.
- Cook Time: 50-60 minutes
- Category: Dessert
