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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My Pumpkin Doughnut Cake is a lightly spiced pumpkin cake with a crisp sugar doughnut crust that makes it the ULTIMATE fall treat!
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.