Praline Pumpkin Snack Cake

4.19 from 61 votes

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

Total Time45 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 476kcal

Author: Sue Moran

Equipment

9x13 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

US Customary - Metric

Instructions

Set oven to 350F Lightly spray a 9x13 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.
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 9x13 pan for baking, it bakes perfectly evenly.

*Recipe was adapted from Chef in Training

Nutrition