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...
15-ouncecan pumpkinnot pie filling!
1/2tspfreshly grated nutmeg
1/2cuphalf and half
1cuppacked brown sugar
1heaping cup pecan halvestoasted and chopped
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.