Pecan Praline Pumpkin 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. Make it whenever you’re charged with bringing something wonderful to a gathering this fall.

➡ The cake is made in one bowl, and the frosting in one saucepan, so the cleanup is a dream.

➡ Cover the pan with foil, set it on the counter, and the whole thing is just as good the next day.

➡ It slices cleanly and travels well, so it’s an easy cake to bring along for fall dinners and holidays. Definitely a highlight in my pumpkin recipe collection.

This pecan praline pumpkin cake has been a reader favorite for years

“Easy to make and results were delicious. From Greats to Grands; everyone loved it!

“This recipe is FANTASTIC!!! Moist, delicious, easy….one of my fave pumpkin desserts!!!

“I love this recipe–and so does every single person I have ever served it to!”

“Oh my goodness! What an incredible cake. The flavor combo is spot on.”

The praline frosting is the whole point

This is a simple cooked frosting made with butter, brown sugar, and half-and-half, then finished with powdered sugar. You pour it over the cake while it’s still warm, shower it with toasted pecans, and it firms up into a rich, caramel-like layer as it cools. It’s insane.

Praline frosting sets fast ~ spread it while it’s warm

Have your spreading knife and toasted pecans ready before you start. Pour the warm frosting over the cake, spread it right away, and add the pecans before it firms up. Pour, spread, sprinkle ~ done.

A few ways to make this cake work for you

Can I make it gluten-free?
Probably. I haven’t tested it, but a good 1:1 gluten-free baking flour should be the easiest swap for the all-purpose flour.

Can I make it nut-free?
Yes. Leave off the pecans. You’ll still have the cooked brown sugar frosting, although technically it won’t have that classic praline character.

Can I use a different pan?
Yes, but the baking time will change. This cake is made in a 9×13-inch pan, which keeps it fairly thin and gives you a good cake-to-frosting ratio. For a smaller batch, halve the recipe and use an 8×8-inch pan.

Can I freeze pecan praline pumpkin cake?
Yes. For the best texture, I’d freeze the cake unfrosted, well wrapped, then thaw and make the praline frosting fresh before serving.

This praline pumpkin cake is great for making ahead

This is a great cake to make ahead because the pumpkin keeps the crumb soft and moist, and the praline frosting stays firm once it sets.

Once the frosting is completely set, cover the cake and keep it at room temperature until the next day. For longer storage, refrigerate it and let it come back to room temperature before serving.

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Praline Pumpkin Cake

4.28 from 72 votes

Pecan praline pumpkin cake is a tender, warmly spiced sheet cake topped with quick brown sugar frosting and toasted pecans.

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Prep Time:15 minutes minutes

Cook Time:30 minutes minutes

Total Time:45 minutes minutes

Servings: 16

Video

Equipment

• 9×13 baking pan

Ingredients

 

US CustomaryMetric

cake

• 15 ounce can pumpkin (not pumpkin pie filling)
• 1 1/2 cups granulated 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 all purpose flour
• 2 tsp baking soda

praline frosting

• 1/2 cup half and half or light cream
• 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. Lightly spray a 9×13 pan.
• 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 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.
• 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.
• While the frosting is still soft 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.

 

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: baking, breakfast cake, Canned pumpkin, dessert, fall, pumpkin, sheet cake, snack cake, Thanksgiving

Nutrition

Calories: 476 kcal · Carbohydrates: 63 g · Protein: 4 g · Fat: 25 g · Saturated Fat: 15 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 237 mg · Potassium: 146 mg · Fiber: 2 g · Sugar: 48 g · Vitamin A: 4365 IU · Vitamin C: 1 mg · Calcium: 42 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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