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3.44 from 30 votes

Praline Pumpkin Snack Cake

Pecan Praline Pumpkin Cake is my favorite new pumpkin dessert recipe, and that's saying a lot.  This cake has the perfect tender crumb, a lightly spiced pumpkin flavor, and an out of this world pecan praline frosting --- get ready to drool...
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American

Ingredients

cake

  • 15- ounce can pumpkin not pie filling!
  • 1 cup 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 flour
  • 2 tsp baking soda

praline frosting

  • 1/2 cup half and half
  • 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
  • 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 a 9x13 pan that has been lightly sprayed. 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.
  • Top with toasted pecans.

Notes

*Recipe was adapted from Chef in Training