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.

Ingredients:

Cake
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

Frosting
4 ounces softened cream cheese
1/2 tsp vanilla
1/2 – 1 cup powdered sugar
1 cup whipping cream

Directions:

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 (don’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