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Pumpkin Praline Cake

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

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( 38 Ratings)

38 Ratings

5 Stars 71%

4 Stars 21%

3 Stars

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1 Stars

Member Reviews ( 17 )

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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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 11/27/2010 3:30:31 PM REPORT ABUSE l_sanchez said:

Rating:

I made this cake as a substitute for pumpkin pie, which neither me or my husband really care for. It turned out really great, but next time I will be sure to spoon the batter over the praline rather than pour from the bowl, which caused most of the toppings to slide out to the edges. I like that it goes nicely as a coffee cake for a snack or brunch.

This reply was: Helpful Inspiring

Posted 11/20/2009 8:34:47 AM REPORT ABUSE VBACmama said:

Rating:

A rich, delicious, and unique cake. I like to take this to large gatherings and it's always a popular addition to any dessert table.Try it. You won't be disappointed.

This reply was: Helpful Inspiring