Praline Pumpkin Snack Cake
Pecan Praline Pumpkin Cake is my favorite new pumpkin dessert recipe, and that’s saying a lot. This cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline frosting — get ready to drool.
Servings: 16
Ingredients
Cake
- 15-ounce can pumpkin
- 300 grams granulated sugar 1-1/2 cups
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg freshly grated
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
Praline Frosting
- 1/2 cup half and half
- 6 tablespoons unsalted butter
- 213 grams brown sugar 1 cup packed
- 224 grams powdered sugar sifted 2 cups
- 1 teaspoon vanilla extract
- 1 heaping cup pecan halves toasted and chopped
Instructions
Cake
- Whisk together the pumpkin, sugar, oil, and eggs until well blended.
- Mix in the spices and salt.
- Wisk flour and baking soda together and fold into the pumpkin mixture until everything is well incorporated, but don't overbeat.
- Spread the batter into your prepared pan.
- Bake for 25 - 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
Frosting
- Heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly.
- Take off the heat and beat in the vanilla and sifted confectioner's sugar.
- Quickly spread over the cake, the frosting will set up quickly.
- Top with toasted pecans.
Notes
Don't skip toasting the pecans, it makes ALL the difference, it brings out the flavor and crisps the nuts. You can do it ahead of time, but don't skip it. To toast them put the nuts in a dry skillet and heat over medium heat, stirring frequently, until they become fragrant and start to brown. Watch them carefully; they can burn easily.