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Pumpkin Praline Cake

  • Prep 15 min
  • Total 3 hr 0 min
  • Ingredients 15
  • Servings 15

Ingredients

1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup whipping cream
3/4
cup chopped pecans
2 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
1/2
teaspoon baking soda
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cloves
1 1/2
cups granulated sugar
1
cup vegetable oil
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
495
Calories from Fat
250
% Daily Value
Total Fat
28g
Saturated Fat
8g
Cholesterol
75mg
Sodium
330mg
Total Carbohydrate
56g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Crown servings of this autumn cake with whipped cream and whole pecans.

Directions

  • 1 Heat oven to 325°F. In 2-quart saucepan, heat brown sugar, butter and whipping cream over medium heat, stirring occasionally, until butter is melted. Pour into ungreased 13x9-inch pan (do not use dark pan). Sprinkle with pecans.
  • 2 In small bowl, mix flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves; set aside.
  • 3 In large bowl, beat granulated sugar, oil, eggs and pumpkin with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
  • 4 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down over pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 hour 30 minutes.

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