Pecan Praline Pumpkin Cake is my favorite new pumpkin 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…
This cake speaks my language, is it talking to you too? It’s the kind of cake pumpkin dreams are made of…light and springy, with a rich golden color, touched with all my favorite fall spices — and don’t even get me started on that frosting. The cake is made in one bowl, and the frosting in one saucepan, so the cleanup is a dream. And guess what? Cover the pan with foil, set it on the counter, and the whole thing is just as good the next day. Dream cake, I’m telling you.
I love to share recipes like this with you that are utterly perfect from start to finish. The pecans, the caramel, and the spices all elevate this pumpkin cake to company status. Or make it whenever you’re charged with bringing something wonderful to a gathering. It’s simple and familiar enough that you can count on everyone loving it, but at the same time it has that wow factor.
Can we talk praline frosting for a minute? Sheesh the stuff is good. It’s as easy as whisking together some butter, brown sugar, and 1/2 and 1/2 in a saucepan, bringing it to a boil, and then stirring in some powdered sugar. It gets poured over the cake and then showered with toasted pecans. It doesn’t get any better.
TIP: The praline frosting is like caramel, and it sets up fast. Plan to have a spreading knife handy when you pour the warm frosting over the cake, and spread quickly before it firms up.
I make no apologies for my pumpkin love, and this Pecan Praline Pumpkin Cake is just the first of many pumpkin-centric recipes to come. Stock your cabinets with lots of those orange cans, people, you’re going to need them!
TIP: Did you know you can use canned pumpkin as a substitute for eggs, butter, and oil in recipes? 1/4 cup pumpkin = 1 egg 3/4 cup pumpkin = 1 cup butter and 1/2 cup pumpkin = 1/2 cup oil!
*Recipe was adapted from Chef in Training
- 1 15-ounce can pumpkin (not pie filling!)
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp salt
- 2 cups flour
- 2 tsp baking soda
- 1/2 cup half and half
- 6 Tbsp unsalted butter
- 1 cup packed brown sugar
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 heaping cup pecan halves, toasted and chopped
- Set oven to 350F
- Whisk together the pumpkin, sugar, oil, and eggs until well blended.
- Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
- Spread the batter into a 9x13 pan that has been lightly sprayed. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
- To make the 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.
- 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.
- I love my heavy duty USA 9×13 pan for baking, it bakes perfectly evenly.