5.0 from 3 votes
Pumpkin Snack Cake (With Praline Topping)
Pumpkin snack cake topped with a gooey pecan praline topping is gooey, moist and full of delicious fall pumpkin spice flavor. Make this sweet spice cake for your family and enjoy with a big glass of milk or a cup of coffee.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 20 mins
Servings: 9 Servings
Calories: 510 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For The Cake
- 1 cup flour all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice homemade or storebought
- 1/2 teaspoon salt
- 1 cup pumpkin puree canned, not pumpkin pie filling, plain pumpkin
- 1 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Praline Topping
- 4 tablespoons butter slated
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup pecans chopped
Instructions
Making The Cake
- Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper, and set to the side.
- In a medium bowl add flour, baking soda, pumpkin pie spice, and salt. Mix together then set to the side.
- In a large bowl, add the pumpkin puree, brown sugar, and oil and mix until combined. Add the eggs and vanilla. Mix the wet ingredients until well combined and smooth.
- Add the dry ingredients to the wet and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared pan and smooth with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to let the cake cool completely. Wait to make the praline topping until the cake has cooled, at least 30 minutes.
Cup of Yum
Making The Praline Topping
- Place the butter in a small pot over medium-low heat. Once the butter has melted, add the brown sugar and heavy cream. Whisk the mixture well to combine.
- Continue to whisk the mixture until it begins to a boil. Take the frosting off the heat. Add the powdered sugar a little at a time and continue whisking until fully mixed in and smooth. Stir in the vanilla, then add the pecans and stir to combine.
- Immediately pour the praline topping over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and enjoy!
Notes
- Toasting the pecans before adding them to the praline topping give this cake so much flavor. Find directions for how to toast pecans here.
- Half and half or heavy whipping cream can be used in place of the heavy cream.
- You can bake this cake in either an 8x8 or a 9x9 square pan. If you bake it in a 9x9 pan the cake may cook a little faster as the batter is thinner. Check it 5-10 minutes earlier.
- I baked this cake in a metal pan. If you bake this cake in a glass pan it sometimes takes a little longer as glass takes longer to heat up. Check the center of the cake with a toothpick.
Nutrition Information
Calories
510kcal
(26%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
65mg
(22%)
Sodium
321mg
(13%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
4587IU
(92%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 510
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 321mg | 13% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 4587IU | 92% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.