Pumpkin Praline Cake

Move over, pumpkin pie! And let your crowd eat cake.

  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 15

Ingredients

1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup whipping (heavy) cream
3/4
cup chopped pecans
2 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
2
teaspoons ground cinnamon
1
teaspoon salt
1/2
teaspoon baking soda
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 ounces) pumpkin (not pumpkin pie mix)
  • 1 Heat oven to 350ºF. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
  • 2 Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
  • 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

Expert Tips

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

Sprinkle ground cinnamon over dessert plates for a restaurant-fancy finish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
495
(
Calories from Fat
250 ),
% Daily Value
Total Fat
28 g
28 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
75 mg
75 %;
Sodium
330 mg
330 %;
Total Carbohydrate
56 g
56 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
94%;
Vitamin C
0%;
Calcium
8%;
Iron
12%;
Exchanges:
2 Starch; 2 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.