Praline Pumpkin Snack Cake
User Reviews
4.3
Praline Pumpkin Snack Cake
Description
This Praline Pumpkin Snack Cake showcases canned pumpkin puree mixed with warm spices like ginger, cinnamon, cardamom, and freshly grated nutmeg to provide autumnal flavor. The batter is baked in a 9x13 pan until a toothpick inserted into the center comes out clean, yielding a moist, tender crumb that highlights the pumpkin’s natural moisture and richness.
The topping is a key feature, made by boiling half and half, butter, and brown sugar, then mixing in powdered sugar and vanilla to form a smooth frosting. This frosting is spread quickly while warm over the cake, setting into a slightly firm finish. Toasted pecans sprinkled on top introduce a crisp texture and toasted nut flavor that complements the sweet frosting and pumpkin spice notes.
Serving this cake fresh delivers the best texture. Toasting pecans beforehand intensifies their flavor and ensures they remain crisp. This straightforward recipe suits fall gatherings and pairs well with coffee or tea. Using a heavy-duty 9x13 pan ensures even baking throughout.
Ingredients
cake
- 15 ounce pumpkin puree can, not pumpkin pie filling
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large egg
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 tsp baking soda
praline frosting
- 1/2 cup half and half or light cream
- 6 Tbsp butter unsalted
- 1 cup brown sugar packed
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pecans toasted and chopped, heaping cup, halves
Instructions
- Set oven to 350F. Lightly spray a 9x13 pan.
- Whisk together the pumpkin, sugar, oil, and eggs until well blended.
- Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
- Spread the batter into your prepared pan. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
- To make the frosting, heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly. Take off the heat and beat in the vanilla and sifted confectioner's sugar. Quickly spread over the cake, the frosting will set up quickly.
- While the frosting is still soft top with toasted pecans.
Notes
- Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and browned to enhance their flavor and texture.
- The cake bakes evenly in a sturdy 9x13 pan, so choose a heavy-duty pan if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 237mg | 10% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 4365IU | 87% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
