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