Featured comment:
“I 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!!” ~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
- Libby’s 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. 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
*This recipe was originally published in 2016, and has been updated in 2021.
If I don’t have half and half, can I substitute it with heavy whipping cream? If so, would I use the same amount?
Yes, and yes! Hope you enjoy it Nikole!
I 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!!
Yay 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 🙂
Hi, 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?
I 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!
I don’t have any cardamom and I am 30 miles away from a major store. Can I leave it out?
Absolutely!
I 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!!
Yes, 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.
Do you like sweet potato?
Sweet 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!
Curious 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!
A 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/
I 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
Hope you like the cake Lyn, and what a great gift, the ‘me to mes’ are always the best 😉
Have you ever made it into a 2 layer cake?
guess 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.
I don’t see why not…’double the frosting’ has a nice ring to it ‘)
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!
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
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.