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!
Have mercy!
*Recipe was adapted from Chef in Training
Ingredients
- 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
Instructions
- 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.
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.
- I love my heavy duty USA 9×13 pan for baking, it bakes perfectly evenly.
don’t forget to pin it!
75 Comments
Jesse-Gabriel
February 25, 2019 at 9:26 amHallo.
Ihr Blog und ihre Rezepte sind großartig ich wünsche so sehr, das sie auch gram Angaben hätten!
Viele Grüße sendet,
Jesse-Gabriel aus Berlin
Sue
February 25, 2019 at 10:07 amDanke dir!
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Nikole Woznicki
November 22, 2017 at 12:03 pmIf I don’t have half and half, can I substitute it with heavy whipping cream? If so, would I use the same amount?
Sue
November 22, 2017 at 12:26 pmYes, and yes! Hope you enjoy it Nikole!
Juliana
November 1, 2017 at 3:30 pmI made this cake yesterday and it has received rave reviews. It is delicious! I made it exactly as directed and it turned out perfectly….and it’s so easy. Thank you, Sue, I think this will quickly become a family favorite!!
Sue
November 1, 2017 at 4:46 pmYay Juliana ~ I love this cake too, in fact I’m just finishing up a post about pecan praline cookies that was inspired by how much I loved this frosting :)
Delia
October 30, 2017 at 4:58 pmHi, this looks wonderful and I just made it, but the frosting hasn’t “set” at all, it’s very runny even after 10 mins in the fridge. I followed the recipe to the letter and let the cake cool for several hours before frosting it. I realized after I’d taken the frosting off the heat and beaten in the confectioner’s sugar that I’d only added a half cup of brown sugar, so I added the other half cup at that point, but did not put it back on the heat. Could that have caused such a difference in texture?
Sue
October 30, 2017 at 7:25 pmI think adding the brown sugar at the end would affect the texture, Delia, but the frosting is meant to be a liquid texture when you pour it over the cake. It sets up soon after it cools, right on the cake. Hope this helps!
Nancy Jalowitz
October 28, 2017 at 11:04 amI don’t have any cardamom and I am 30 miles away from a major store. Can I leave it out?
Sue
October 28, 2017 at 11:09 amAbsolutely!
Cyndi McConnell
October 13, 2017 at 9:26 amI don’t like pumpkin and neither does my husband. Is there anything that you would recommend to substitute for that? I love the idea of praline on top!!
Sue
October 13, 2017 at 3:18 pmYes, in fact I’m in the process of doing an apple version of this..stay tuned! You can try apple butter, apple sauce, or even banana.
Linda S.
October 14, 2017 at 8:21 pmDo you like sweet potato?
Rusty H Briggs
October 16, 2017 at 10:28 pmSweet potato! I hate pumpkin too, but being a Southern gal, always substitute fresh baked and mashed sweet potato and the recipes work out wonderfully. I promise!
Pamela
August 14, 2017 at 8:14 pmCurious if I could make this as cupcakes? Or two 8″ cakes? I don’t have the pan you specify. Can’t wait to make it!
Sue
August 14, 2017 at 8:18 pmA 9×13 pan is a kitchen basic, so you should get one when you can, but here’s a conversion chart so you can figure out how you can bake this with what you have, Pamela ~ http://dish.allrecipes.com/cake-pan-size-conversions/
Lyn
July 22, 2017 at 9:20 pmI love pumpkin and I love pecan pralines, so what better way to get the best of both worlds! I will be making this tomorrow. By the way, the USA baking pans and sheet pans are awesome! I bought myself a set of 8 for Christmas last year. From me to me! Lol
Sue
July 23, 2017 at 7:17 amHope you like the cake Lyn, and what a great gift, the ‘me to mes’ are always the best ;)
Cheree Conrad
July 20, 2017 at 5:39 pmHave you ever made it into a 2 layer cake?
Cheree Conrad
July 20, 2017 at 5:47 pmguess I never finished my question. I would double the frosting maybe ?? I was also thinking of freezing the cake and just preparing frosting when time to serve. Me and husband have a hunting guide service and prep a month to 3 months prior.
Sue
July 20, 2017 at 7:43 pmI don’t see why not…’double the frosting’ has a nice ring to it ‘)
Ellie
November 23, 2016 at 6:51 pmI made this the other week for the first time and it turned out just like the pictures! I was so impressed and it tasted beautiful- I used pumpkin purée which I had made rather than the tinned stuff which I assume might add to the flavour. I was also impressed that all the amounts worked well as I often find the American cup measurements turn out a little off, but this was perfect. This icing is incredible too, haven’t come across a recipe like this for icing before but I will be using it on loads of cakes now!
Sue
November 23, 2016 at 8:54 pmI bet your homemade puree was amazing, Ellie, I’m usually lazy and rely on the cans. I’m super happy that you love the cake <3
Cindy
October 20, 2016 at 8:37 pmI used the frosting over brownies (added pecans and dark chocolate chips to brownies)and my family loved them. Could due the pumpkin cake in a bundt pan for a fancier dessert.
Paula
October 14, 2016 at 6:10 pmWhat is half and half please
Sue
October 14, 2016 at 6:21 pmHi Paula ~ half and half is a mix of light cream and milk, in Britain it’s called half-cream. Hope that helps!
Mary
October 12, 2016 at 9:08 amHave thought about or tried this recipe using canned sweet potatoes.
Sue
October 12, 2016 at 10:21 amI think if you puree them that should work, as long as there aren’t a lot of additives in the can.
Jan
October 19, 2016 at 7:26 pmI want to try with the sweet potatoes. My family isn’t really crazy about pumpkin anything, but love sweet potatoes cook all ways.
Sue
October 19, 2016 at 7:33 pmThere’s no reason why you couldn’t substitute sweet potato puree in this cake, Jan, let us know how it works out!
Linda
October 7, 2016 at 5:28 amIs the sugar amount right at 1/2 cup in the cake?
Sue
October 7, 2016 at 7:25 amIt’s one cup, Linda, I’m so sorry, that got transcribed wrong, I corrected it.
JoAnn
September 22, 2016 at 8:40 pmDo you put the warm icing on a cooled cake or just when it comes out of the oven? I’m wanting to make it tomorrow.
Sue
September 22, 2016 at 8:59 pmI let the cake cool for about 30 minutes, then frosted it. You can cool it a little longer, if you like.
Greg
September 22, 2016 at 6:42 pmI just tried this recipe and it came out great except I think the baking soda should be powder because I can still taste baking soda in the finished cake.
Sue
September 22, 2016 at 7:31 pmBe super careful to disperse baking soda in the batter, Greg, it can clump and you might taste it then. I usually sift mine into my dry ingredients and then whisk well, after that you definitely shouldn’t taste it.
cakespy
September 21, 2016 at 8:45 amOh my god, this cake looks like a dream.
Ginny Muccari
September 20, 2016 at 7:32 amThis sounds like a match made in heaven, pumpkin and praline; where have you been all my life! I can’t wait to try this, thanks for sharing!
Sue
September 20, 2016 at 7:34 amIt totally is a match made in heaven Ginny!!
Kate
September 18, 2016 at 6:57 pmI’ve been following you since 2011, and I remember I made your pumpkin muffins, then your gingerbread muffins, with a 2 year old and baby at my feet. They were instant favorites. I’ve been making many many of your recipes since, and they never disappoint! I love that I can count on a recipe coming from you to work. I made this pumpkin cake today, with my now 7, 5 and added a 1 year old. It’s perfect!! And I just had to tell you, because to this day, my girls and I make “the pumpkin muffins” from all those years ago, and I have a feeling this will be “the pumpkin cake” in 5 more years!
grace
September 16, 2016 at 5:20 amthough i don’t care for pumpkin, that glaze would have me eating ALL of this cake!
Jean | DelightfulRepast.com
September 15, 2016 at 10:15 amSue, I love all things pumpkin too, so this is calling my name!
Robyn @ Simply Fresh Dinners
September 15, 2016 at 9:46 amWow, Sue. This recipe is the best looking cake I’ve seen in a very long time. I’m not even a dessert person but I would have to have two helpings….or more, lol
You come up with the most delicious flavour combinations!
Sue
September 15, 2016 at 12:44 pmI envy you people who aren’t dessert lovers…I adore healthy food, but I seem to always have room for something sweet ;)
Jules @ WolfItDown
September 15, 2016 at 7:04 amI remember when I worked in the cafe at a place called No1 Chocolate Factory, and for a Winter Edition – we offered praline mocha or hot chocolate, and we bought puuuure praline. It was the BEST! Many a mini praline hot choc was made those weeks :P
This looks and sounds amazing! I find that when I have used pumpkin in anything bakes before, it always turns out quite dense and not springy – this cake here looks perfect! :D
Thanks for Autumn inspiration ^ ^
Sue
September 15, 2016 at 7:21 amThanks Jules, your story makes me want to try to make a praline hot chocolate!
Lyndi
September 15, 2016 at 6:33 amI made this cake yesterday and have to say the unique combination of cardamom, cinnamon, and fresh ground nutmeg gave this cake an amazing taste when coupled with the frosting. I’ll definitely use this outstanding recipe again and again! It was quick and easy and a truly outstanding find! Five stars for sure!
Sue
September 15, 2016 at 7:12 amThanks Lyndi, this cake is a new favorite here. I’m so glad you used the fresh ground nutmeg, that is such an amazing ingredient :)
Nammi
September 15, 2016 at 12:32 amOh yumm looks so good!. And easy too with minimum washing my kind of recipe:)
Mary Ann | The Beach House Kitchen
September 14, 2016 at 5:42 pmI’m with Chris! I’m drooling over this one Sue! Bring on the pumpkin. I’m ready!
cheri
September 14, 2016 at 2:50 pmLove your pumpkin recipes Sue, can’t believe it is already that time again. Just happen to have a can of pumpkin in my pantry. Making this today!!!
Sue
September 14, 2016 at 3:12 pmyou won’t regret it Cheri ;)
Angie@Angie's Recipes
September 14, 2016 at 11:22 amA perfect autumn sweet treat, Sue. And I love its tender light crumb.
Sue
September 14, 2016 at 11:41 amThanks Angie, I love it when I can capture that crumb in photos :)
Karen @ Seasonal Cravings
September 14, 2016 at 10:52 amThis would be so good on a cool morning with a fresh cup of coffee. Looks so good!
Dannii @ Hungry Healthy Happy
September 14, 2016 at 10:30 amI am all about the pecans at the moment and pairing it with pumpkin in a cake sounds delicious. I can’t wait to try this!
Tricia @ Saving room for dessert
September 14, 2016 at 10:08 amOh my … this is the pumpkin recipe I’ve been dreaming of! Love the icing and all those beautiful pecans. The color of the cake is utterly gorgeous. Pinning and wishing it was mine!
Sue
September 14, 2016 at 10:15 amThanks Tricia, I love what pumpkin does to cake, that color is like gold :)
Laura | Tutti Dolci
September 14, 2016 at 9:38 amYou are speaking my language with this gorgeous cake! Love the praline frosting too :).
John/Kitchen Riffs
September 14, 2016 at 9:23 amOh, wow. I’m with Chris — drool, drool, drool! Wonderful recipe — thanks!
Tina Dawson | Love is in my Tummy
September 14, 2016 at 9:20 amThis is just perfect, and just in time for Fall!!! Pinning it, and making this first chance I get!
Dahn @savor the Best
September 14, 2016 at 9:19 amFall is in the air and pumpkins are in the store already. This cake makes the end of summer look sweet :)
maria @closetohome
September 14, 2016 at 8:59 amI have some pumpkin in the pantry. I love this time of year when these flavors come back alive.
Sue
September 14, 2016 at 9:02 amI’m with you, Maria <3
Tania
September 14, 2016 at 7:57 amThis Praline Pumpkin Cake sounds divine! I am just drooling now. :-)
Jennifer @ Seasons and Suppers
September 14, 2016 at 6:30 amI’m right in pumpkin mode right now, as the weather cools here, so putting this beautiful cake on the “to bake” list right now :)
Sue
September 14, 2016 at 7:07 amThis is truly my number one pumpkin obsession right now, too, Jennifer!
Chris
September 14, 2016 at 5:46 amLooks delicious! It appears the instructions are only partially listed. Thanks for your help
Sue
September 14, 2016 at 7:07 amSorry Chris, it’s all fixed now :)
Barb
September 14, 2016 at 5:46 amBaking time? Pan size? Looks delicious but I need better directions.
Sue
September 14, 2016 at 7:07 amSorry Barb, that’s all added now!
Chris Scheuer
September 14, 2016 at 5:37 amI’m drooling, I’m drooling! You definitely succeeded! I’m pinning and sharing too. And putting pumpkin on my list! It looks and sounds amazing and I love that it’s so easy.
Sue
September 14, 2016 at 7:10 amThis one is HIGHLY recommended Chris!