Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Pumpkin Praline Cake From Scratch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 51 reviews

This Easy Pumpkin Praline Cake from scratch combines moist pumpkin-infused cake layers with a rich, buttery praline frosting scattered with crunchy chopped pecans, making it a perfect dessert for autumn gatherings and cozy celebrations.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

For the Cake

  • 15 oz pumpkin puree
  • 1/2 cup oil
  • 1/2 cup butter (very soft)
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 cups all purpose flour

For the Frosting

  • 1 cup brown sugar
  • 6 tablespoons butter
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cup powdered sugar
  • 2/3 cups chopped pecans

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the pumpkin puree, oil, and very soft butter. Beat until the mixture is smooth and well incorporated. Add the granulated sugar and continue mixing until creamy. Next, add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  2. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing until just combined and smooth.
  3. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pan(s). Pour the batter evenly into the prepared pans. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
  4. Prepare the Praline Frosting: In a saucepan over medium heat, melt the brown sugar, butter, and milk together. Bring the mixture to a gentle boil and cook for about 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Allow this mixture to cool slightly, then whisk in the powdered sugar gradually until the frosting is smooth and spreadable.
  5. Assemble and Frost the Cake: Once the cake layers are completely cool, spread a layer of praline frosting between layers if layered cake, then coat the entire cake evenly with the remaining frosting. Sprinkle the chopped pecans generously over the top of the frosted cake for a delightful crunch and praline finish.

Notes

  • Ensure the butter for the cake batter is very soft to allow for easier mixing and smoother batter.
  • Use fresh pumpkin puree for best flavor; canned pumpkin puree works well too.
  • To speed up cooling, place the baked cakes on a wire rack at room temperature.
  • The praline frosting can be slightly warm when spreading, which helps it to spread smoothly.
  • Store the cake covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-pumpkin-praline-cake-from-scratch-recipe/