Easy Pumpkin Praline Cake From Scratch
Easy Pumpkin Praline Cake From Scratch is a must make dessert for fall and the upcoming holiday season! Save this recipe now for Thanksgiving and Christmas!
Ingredients
CAKE
- 15 oz pumpkin puree
- 1/2 cup oil
- 1/2 cup butter (very soft)
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 cups all purpose flour
FROSTING
- 1 cup brown sugar
- 6 tablespoons butter
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 3/4 cup powdered sugar
- 2/3 cups chopped pecans
Instructions
Cake
- Preheat oven to 350.
- In a large mixing bowl beat pumpkin, oil, butter, and sugar.
- Add vanilla and eggs, mixing after each addition.
- Add baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and mix until well incorporated.
- Add flour and mix well.
- Pour cake batter into a greased 9x13" pan. Bake for 30 minutes or until tester inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
Frosting
- In a medium sauce pan melt together brown sugar, butter, and milk. Stirring frequently, bring the mixture to a boil and let boil for one full minute.
- Remove pan from heat and stir in vanilla and 1 cup of the powdered sugar, whisking until smooth.
- Allow to cool for 5 minutes, then whisk in remaining powdered sugar and pour over cake.
- Immediately sprinkle nuts over frosting and gently press them down just enough so they stick.
- Store covered at room temperature for up to 5 days.