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Pumpkin Praline Cake

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  • Prep 15 min
  • Total 3 hr 0 min
  • Ingredients 15
  • Servings 15
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by Qué Rica Vida Cocina
Updated Jan 5, 2012
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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)

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.

Expert Tips

  • tip 1
    Crown servings of this autumn cake with whipped cream and whole pecans.

Nutrition Information

495 Calories, 28g Total Fat, 5g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
495
Calories from Fat
250
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.
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