Pumpkin Praline Cake*

I have a little insider tip for you…most food bloggers do not blog something they made the day of, or the next day, or even the day after. Sometimes it’s actually a week later…or even two weeks later if they have a lot of recipes saved up. I get so many comments and questions from family or friends asking why I didn’t share when they were over earlier…when actually it was from two weeks ago.

I’m telling you this because I actually made this today and am sharing it within hours of eating it. I actually MOVED back 12 Days Of Ass Friendly Christmas Cookies an extra day to share this as soon as possible. Why? Because it is simply phenomenal. I have been craving pralines since the start of December and with my last final being completed I wanted to treat myself…but after all the miles clocked at the gym this week I didn’t want to go crazy. So when I was looking up recipes for Pralines, I came across this beauty. And it was good bye Pralines, hello Pumpkin Praline Cake. I know “pumpkin season” is over, but if you are like me you still have a can of pumpkin hanging out in the back of your pantry…trust me, you want to use it to make this, immediately!




Pumpkin Praline Cake

Recipe Note: I divide this recipe by 8 and made it small enough to make one tiny 5 inch cake. I used my 5 inch tart pans and think it turned out perfectly. It does make for some funny math, but if you are like me and can not be trusted alone with a giant delicious cake, it is a good option to have just enough.


3/4 cup brown sugar
1/3 cup butter
3 Tbsp whipping cream
1 cup pecans chopped, and toasted
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1 tsp baking soda
1 tsp salt

4 ounces softened cream cheese
1/2 tsp vanilla
1/2 โ€“ 1 cup powdered sugar
1 cup whipping cream


Make the Cake
Preheat oven to 350.

Butter two 9-inch round cake pans. Line bottoms of pans with parchment paper. In a heavy 1-2 quart pan over low heat, stir brown sugar, butter, and 3 tablespoons cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle cup pecans evenly into pans.

In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and vanilla. In an another bowl, whisk together flour, baking powder, spices, baking soda, and salt. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.

Bake 30-35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours. Refrigerate until ready to frost.

Make the frosting

Using an electric mixer, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth (scrape and stir with spatula as necessary). Add the rest of the cream and beat until it has the consistency of whipped cream (donโ€™t overmix). Spread half of the frosting between the two cake layers then spread the rest over the top layer.

Source: Beantown Baker, originally from Big Oven and Pinch My Salt


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13 Responses to “Pumpkin Praline Cake”

  1. 1

    Georgia @ The Comfort of Cooking — December 16, 2010 @ 1:00 am

    What a funny and absolutely truthful confession – I’m the EXACT same way. I could have five recipes I’m dying to share, and then one dish or dessert will come along and blow my lineup out of the water. This cake looks totally, unbelievably worth pushing aside the ass-friendly desserts for a while, though! Simply amazing. I could really go for a piece right now!

  2. 2

    DessertForTwo — December 16, 2010 @ 10:49 am

    I love that this recipe makes a tiny 5″ cake! Small desserts are kinda my thing ๐Ÿ˜‰

    As always, your photos are gorgeous. I bought a posterboard for my photos like you told me to, and now I’m hooked! Thanks :)

  3. 3

    SAMARIE — December 16, 2010 @ 11:10 am


  4. 4

    Krystal R — December 16, 2010 @ 12:06 pm

    Oh you speak the bloggy truth!! muahahaha, I’ve been saving all my regular food posts after my 12 days of cookies posts and honestly I’m tired of eating the sweets. But this cake can blow everything out the door…it looks AMAZING. I also love that you made a tiny 5 inch cake, what a perfect and absolutely tasty treat!!

  5. 5

    Rachel — December 16, 2010 @ 12:58 pm

    It’s so cute and sounds delicious! BTW totally love that cake plate.

  6. 6

    Lisa @ Dishes of Mrs. Fish — December 16, 2010 @ 9:42 pm

    Oh yum! This looks amazing!

  7. 7

    ErinsFoodFiles — December 19, 2010 @ 1:39 pm

    Wow! This is gorgeous! And sounds amazing!

  8. 8

    Anna Johnston — December 19, 2010 @ 9:02 pm

    Gosh they look good don’t they. Some recipes just deserve an instant showing & some need to ‘age’ a little before a posting I agree.

  9. 9

    Kerstin — December 19, 2010 @ 11:14 pm

    Sounds amazing – glad you posted it right away :)

  10. 10

    Leah — December 21, 2010 @ 12:35 am

    I made this cake a few months back and it is heaven! Be glad you made a smaller version because I was in that cake constantly! So good!

  11. 11

    emiglia — December 25, 2010 @ 2:45 pm

    I get the same questions about my blog… especially from people who recognize pictures from meals I’ve made weeks before. If you posted this the day of, it must have been really special!

  12. 12

    Megan — December 27, 2010 @ 3:05 pm

    I rarely leave posts, but I had to share. I made this cake over the weekend for Christmas and it was a HUGE hit. One of the best things I’ve ever baked. My dad (who rarely eats desserts) was offended by the first piece we cut him, asking “What is this, a diet piece?” (it was not), and then went back for seconds. We proceeded to have it the following 2 nights as well. Thanks for all the great recipes, Happy holidays!

  13. 13

    cat — February 2, 2011 @ 9:44 pm

    Holy wow, its so beautiful! I might have to make this soon I have pumpkin in the freezer still from fall. I’ll have to go without the praline or my son will explode but it sounds divine. I love pumpkin!

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