Pecan Praline Pumpkin Cake

Praline Pumpkin Snack Cake is the ultimate fall treat, with a moist, slightly spiced pumpkin cake topped with a to-die-for praline caramel frosting ~

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…

Praline Pumpkin Snack Cake is the ultimate fall treat, with a moist, slightly spiced pumpkin cake topped with a to-die-for praline caramel frosting ~

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.

Praline Pumpkin Snack Cake ~

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.

Praline Pumpkin Cake is a delicious way to kick off the season, it's a moist, softly spiced cake with a pecan caramel frosting that gets raves from everybody! |

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. 

Praline Pumpkin Cake ~ the perfect fall cake! |

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!

Praline Pumpkin Cake is light and decadent at the same time, it's a must make for fall! |

Have mercy!

Praline Pecan Pumpkin Cake ~

*Recipe was adapted from Chef in Training

Praline Pumpkin Snack Cake

Praline Pumpkin Snack Cake


  • 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
    praline frosting
  • 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


  1. Set oven to 350F
  2. Whisk together the pumpkin, sugar, oil, and eggs until well blended.
  3. Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
  4. 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.
  5. 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.
  6. 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.


don’t forget to pin it!

Pecan Praline Pumpkin Cake ~ this Fall's best pumpkin treat! ~

Pecan Praline Pumpkin Cake is the ultimate Fall dessert ~


  • Reply
    November 23, 2016 at 6:51 pm

    I 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!

    • Reply
      November 23, 2016 at 8:54 pm

      I 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

  • Reply
    October 20, 2016 at 8:37 pm

    I 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.

  • Reply
    October 14, 2016 at 6:10 pm

    What is half and half please

    • Reply
      October 14, 2016 at 6:21 pm

      Hi Paula ~ half and half is a mix of light cream and milk, in Britain it’s called half-cream. Hope that helps!

  • Reply
    October 12, 2016 at 9:08 am

    Have thought about or tried this recipe using canned sweet potatoes.

    • Reply
      October 12, 2016 at 10:21 am

      I think if you puree them that should work, as long as there aren’t a lot of additives in the can.

    • Reply
      October 19, 2016 at 7:26 pm

      I want to try with the sweet potatoes. My family isn’t really crazy about pumpkin anything, but love sweet potatoes cook all ways.

      • Reply
        October 19, 2016 at 7:33 pm

        There’s no reason why you couldn’t substitute sweet potato puree in this cake, Jan, let us know how it works out!

  • Reply
    October 7, 2016 at 5:28 am

    Is the sugar amount right at 1/2 cup in the cake?

    • Reply
      October 7, 2016 at 7:25 am

      It’s one cup, Linda, I’m so sorry, that got transcribed wrong, I corrected it.

  • Reply
    September 22, 2016 at 8:40 pm

    Do 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.

    • Reply
      September 22, 2016 at 8:59 pm

      I let the cake cool for about 30 minutes, then frosted it. You can cool it a little longer, if you like.

  • Reply
    September 22, 2016 at 6:42 pm

    I 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.

    • Reply
      September 22, 2016 at 7:31 pm

      Be 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.

  • Reply
    September 21, 2016 at 8:45 am

    Oh my god, this cake looks like a dream.

  • Reply
    Ginny Muccari
    September 20, 2016 at 7:32 am

    This 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!

    • Reply
      September 20, 2016 at 7:34 am

      It totally is a match made in heaven Ginny!!

  • Reply
    September 18, 2016 at 6:57 pm

    I’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!

  • Reply
    September 16, 2016 at 5:20 am

    though i don’t care for pumpkin, that glaze would have me eating ALL of this cake!

  • Reply
    Jean |
    September 15, 2016 at 10:15 am

    Sue, I love all things pumpkin too, so this is calling my name!

  • Reply
    Robyn @ Simply Fresh Dinners
    September 15, 2016 at 9:46 am

    Wow, 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!

    • Reply
      September 15, 2016 at 12:44 pm

      I envy you people who aren’t dessert lovers…I adore healthy food, but I seem to always have room for something sweet ;)

  • Reply
    Jules @ WolfItDown
    September 15, 2016 at 7:04 am

    I 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 ^ ^

    • Reply
      September 15, 2016 at 7:21 am

      Thanks Jules, your story makes me want to try to make a praline hot chocolate!

  • Reply
    September 15, 2016 at 6:33 am

    I 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!

    • Reply
      September 15, 2016 at 7:12 am

      Thanks Lyndi, this cake is a new favorite here. I’m so glad you used the fresh ground nutmeg, that is such an amazing ingredient :)

  • Reply
    September 15, 2016 at 12:32 am

    Oh yumm looks so good!. And easy too with minimum washing my kind of recipe:)

  • Reply
    Mary Ann | The Beach House Kitchen
    September 14, 2016 at 5:42 pm

    I’m with Chris! I’m drooling over this one Sue! Bring on the pumpkin. I’m ready!

  • Reply
    September 14, 2016 at 2:50 pm

    Love 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!!!

    • Reply
      September 14, 2016 at 3:12 pm

      you won’t regret it Cheri ;)

  • Reply
    Angie@Angie's Recipes
    September 14, 2016 at 11:22 am

    A perfect autumn sweet treat, Sue. And I love its tender light crumb.

    • Reply
      September 14, 2016 at 11:41 am

      Thanks Angie, I love it when I can capture that crumb in photos :)

  • Reply
    Karen @ Seasonal Cravings
    September 14, 2016 at 10:52 am

    This would be so good on a cool morning with a fresh cup of coffee. Looks so good!

  • Reply
    Dannii @ Hungry Healthy Happy
    September 14, 2016 at 10:30 am

    I 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!

  • Reply
    Tricia @ Saving room for dessert
    September 14, 2016 at 10:08 am

    Oh 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!

    • Reply
      September 14, 2016 at 10:15 am

      Thanks Tricia, I love what pumpkin does to cake, that color is like gold :)

  • Reply
    Laura | Tutti Dolci
    September 14, 2016 at 9:38 am

    You are speaking my language with this gorgeous cake! Love the praline frosting too :).

  • Reply
    John/Kitchen Riffs
    September 14, 2016 at 9:23 am

    Oh, wow. I’m with Chris — drool, drool, drool! Wonderful recipe — thanks!

  • Reply
    Tina Dawson | Love is in my Tummy
    September 14, 2016 at 9:20 am

    This is just perfect, and just in time for Fall!!! Pinning it, and making this first chance I get!

  • Reply
    Dahn @savor the Best
    September 14, 2016 at 9:19 am

    Fall is in the air and pumpkins are in the store already. This cake makes the end of summer look sweet :)

  • Reply
    maria @closetohome
    September 14, 2016 at 8:59 am

    I have some pumpkin in the pantry. I love this time of year when these flavors come back alive.

    • Reply
      September 14, 2016 at 9:02 am

      I’m with you, Maria <3

  • Reply
    September 14, 2016 at 7:57 am

    This Praline Pumpkin Cake sounds divine! I am just drooling now. :-)

  • Reply
    Jennifer @ Seasons and Suppers
    September 14, 2016 at 6:30 am

    I’m right in pumpkin mode right now, as the weather cools here, so putting this beautiful cake on the “to bake” list right now :)

    • Reply
      September 14, 2016 at 7:07 am

      This is truly my number one pumpkin obsession right now, too, Jennifer!

  • Reply
    September 14, 2016 at 5:46 am

    Looks delicious! It appears the instructions are only partially listed. Thanks for your help

    • Reply
      September 14, 2016 at 7:07 am

      Sorry Chris, it’s all fixed now :)

  • Reply
    September 14, 2016 at 5:46 am

    Baking time? Pan size? Looks delicious but I need better directions.

    • Reply
      September 14, 2016 at 7:07 am

      Sorry Barb, that’s all added now!

  • Reply
    Chris Scheuer
    September 14, 2016 at 5:37 am

    I’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.

    • Reply
      September 14, 2016 at 7:10 am

      This one is HIGHLY recommended Chris!

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