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“I made this cake yesterday and it has received rave reviews. It is delicious! I made it exactly as directed and it turned out perfectlyโฆ.and itโs so easy. Thank you, Sue, I think this will quickly become a family favorite!!โ ~Juliana

this pecan praline pumpkin 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.
fall pumpkin recipes are my jam!
- Pumpkin Streusel Muffins
- Libbyโs Pumpkin Pie Recipe
- Homemade Pumpkin Spice Liqueur
- Pumpkin Crisp
- Chewy Chocolate Chip Pumpkin Cookies!
- Maple Glazed Pumpkin Muffins
what you’ll need for this epic pumpkin sheet 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.
- canned pumpkin ~ canned pumpkin puree is thicker, and more consistent than homemade puree, so I recommend using the canned product. Be sure to get pure pumpkin and not pumpkin pie filling.
- granulated sugar as well as brown sugar and confectioner’s sugar ~ all three types of sugar are used in the cake and frosting.
- vegetable oil ~ any neutral vegetable oil is fine.
- unsalted butter
- large eggs
- half and half ~ you can substitute a light cream or heavy cream.
- all purpose flour
- baking soda and salt
- ginger, cinnamon, cardamom, nutmeg
- pecans
- vanilla extract
This cake is 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. This is a classic cooked frosting, and it’s as easy as whisking together butter, brown sugar, and half and half (or light cream) in a saucepan, bringing it to a boil, and then stirring in some powdered sugar. Pour it over the cake and shower 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 one of many pumpkin-centric recipes to come. Stock your cabinets with lots of those orange cans, people, you’re going to need them!
canned pumpkin as a substitute for eggs, butter, and oil!
- 1/4 cup pumpkin = 1 egg
- 3/4 cup pumpkin = 1 cup butter
- 1/2 cup pumpkin = 1/2 cup oil!
more perfect fall cakes ~
- Easy Apple Fritter Bread
- Maple Pecan Pound Cake
- Powdered Sugar Doughnut Cake
- Nyackers Gingersnap Cake
- Caramel Apple Bundt Cake
- Gingerbread Crumb Cake
- Apple Butter Cake with Brown Sugar Buttercream
Praline Pumpkin Snack Cake
Video
Equipment
- 9×13 baking pan
Ingredients
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.ย You can do it ahead of time, but don’t skip it.ย 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.ย Watch them carefully, they can burn easily.
- I love my heavy duty USA 9×13 pan for baking, it bakes perfectly evenly.
Nutrition
*This recipe was originally published in 2016, and has been updated in 2021.
What is half and half please
Hi Paula ~ half and half is a mix of light cream and milk, in Britain it’s called half-cream. Hope that helps!
Have thought about or tried this recipe using canned sweet potatoes.
I think if you puree them that should work, as long as there aren’t a lot of additives in the can.
I want to try with the sweet potatoes. My family isn’t really crazy about pumpkin anything, but love sweet potatoes cook all ways.
There’s no reason why you couldn’t substitute sweet potato puree in this cake, Jan, let us know how it works out!
Is the sugar amount right at 1/2 cup in the cake?
It’s one cup, Linda, I’m so sorry, that got transcribed wrong, I corrected it.
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.
I let the cake cool for about 30 minutes, then frosted it. You can cool it a little longer, if you like.
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.
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.
Oh my god, this cake looks like a dream.
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!
It totally is a match made in heaven Ginny!!
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!
though i don’t care for pumpkin, that glaze would have me eating ALL of this cake!
Sue, I love all things pumpkin too, so this is calling my name!