If I could invent the perfect fall pumpkin cake, this would be it. My pecan praline pumpkin cake is light and springy, with a rich golden color, touched with spice ~ and don’t even get me started on that frosting.
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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
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. 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.
Nutrition
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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!