Pumpkin Praline Cake
User Reviews
5
Pumpkin Praline Cake
Description
This cake starts by mixing a yellow cake mix with pumpkin puree, whole milk, vegetable oil, eggs, chopped pecans, nutmeg, and cinnamon to create a moist, spiced batter. The batter is baked in greased and floured 8-inch pans or a larger rectangular pan until the center is cooked through but still tender. Baking times may vary slightly depending on pan size.
The icing is prepared on the stovetop by heating sweetened condensed milk, unsalted butter, and chopped pecans together until the butter melts and the mixture thickens slightly. After the cake cools, one layer is flipped upside down on a plate, and a portion of the praline icing is poured over it, allowing the icing to seep into the cake for added moisture and sweetness.
This cake is often served at gatherings and pairs well with the rich, nutty topping and pumpkin spice flavors. The texture is moist and tender, and the icing adds a sticky, pecan-studded glaze that enhances the overall experience. It is recommended to wait until just before serving to pour the icing to keep the cake's texture intact.
Leftover cake can be refrigerated covered for 3-5 days. The cake can also be frozen before applying icing and thawed before serving. Note that the icing absorbs into the cake within an hour but the cake remains flavorful.
Ingredients
For the Cake
- 1 yellow cake mix box
- 1 cup pumpkin puree
- 1 cup milk whole
- ¼ cup vegetable oil
- 4 egg whole, large
- ½ cup pecans chopped
- ½ teaspoon nutmeg
- ¾ teaspoon cinnamon
For the Icing
- 2 sweetened condensed milk canned
- 4 tbs butter unsalted
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
- Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
- Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
- On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
- Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
- Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake. Serve cake with coffee or milk!
Notes
- This cake can be baked in a 9x13 pan with adjusted baking time until set and puffy in the center.
- Cupcakes can be made using this recipe, though they will be moist and fragile with messy icing; adjust baking time accordingly.
- Freeze the baked cake before applying icing; thaw before serving and apply icing just before the event.
- Apply icing right before serving; the icing seeps into the cake but the cake stays moist and flavorful.
- Store leftover cake covered in the refrigerator for up to 3-5 days.
- Pralines are made with pecans, which define the cake's characteristic flavor.
- Be prepared for a sticky, nutty topping; serving with napkins is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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