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.
Don't Lose This Recipe!
Enter your email and I'll send it to you!
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.
Add The View from Great Island as a Trusted Google Source
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
More fall pumpkin cakes
The Best Pumpkin Crunch Cake!
This doctored cake mix recipe is a classic fall treat, easy to make and irresistible!
Perfect Pumpkin Bars
Perfect pumpkin bars with cream cheese frosting are perfect for hungry kids after school, Halloween parties, tailgating and game day gatherings ~ in other words, the perfect fall bake!
Pumpkin Layer Cake with Caramel Frosting
A light and fluffy pumpkin layer cake with a decadently creamy caramel frosting is perfect for Thanksgiving!
Pumpkin Doughnut Cake
My Pumpkin Doughnut Cake is a lightly spiced pumpkin cake with a crisp sugar doughnut crust that makes it the ULTIMATE fall treat!
Love this one! Another keeper!
This cake was the hit of Fall 2020. I made it numerous times and it was a hit everywhere I took it! I’m making it this week!
So glad, Carolyn, it’s always nice to have that special pumpkin recipe to look forward to every fall!
I love this recipe–and so does every single person I have ever served it to! I take it to church dinners, family gatherings, and the local coffeehouse where I am a volunteer baker. Hands down my most requested recipe! Very easy and quick–can make it in the morning and be leaving the house with it within a couple of hours:)
Haha, LOVE that Diane 🙂
This is a terrific recipe. Easy and delicious. The praline frosting is fantastic! I had to add about an extra cup of confectioners sugar to get right consistency in the icing. I increased the pecans — I stirred 1 1/2 cups chopped toasted pecans into the icing.
Can I replace the oil with pumpkin or applesauce? How would this affect the recipe? I would like to reduce the calories.
Thanks for the feedback Nancy. I haven’t experimented with replacing the oil, but I know it works pretty well in many recipes, so it’s worth a try.
I bet this would also be good with cream cheese icing. I might have to try it both ways!!
I’m so glad you called it a snack cake! Makes it sound so easy and maybe even healthy! ; – ) It certainly was delicious. I made a 1/2 recipe in an 8″ x 8″ pan . . . worked great! One thing I was confused about was if you put the praline glaze on while the cake is hot from the oven or after it’s cooled.
I think something not right with the frosting. I make your banana blondies, and the frosting is perfect with them. I think the amount of half and half is wrong here. Should be 1/4 c…..then it’s the same ratio of liquid to powdered sugar as the blondies. So I just kept adding more powdered sugar…
The cake looks yummy. Will have tomorrow for a birthday celebration
I made this cake tonight. The cake is light moist and delicious. The Praline topping didn’t work well. It is grainy and not thick enough for me. The recipe said the bring the topping to a boil, I think next time I would boil it for a minute or 2 to dissolve the brown sugar and make it more like caramel. The sugar didn’t dissolve fully and tasted grainy. But I would definitely try it again with a couple adjustments.
This cake definitely speaks my language too. It’s so moist and flavorful. Love the pecan topping.
Sue, you never disappoint me and my family. Thank you!