Pumpkin Praline Cake

Health score
3%
Pumpkin Praline Cake
150 min.
15
395kcal

Suggestions

If you're looking for a show-stopping dessert that's perfect for fall, look no further than this Pumpkin Praline Cake. This recipe is a delightful twist on the classic pumpkin cake, with a rich and nutty praline topping that takes it to the next level. With a warm and inviting aroma, this cake is sure to be a hit at any gathering, from family dinners to holiday parties.

The cake itself is moist and fluffy, with a beautiful golden color and a subtle hint of spices. The praline topping adds a delightful crunch and a touch of sweetness, making every bite a delightful contrast of textures and flavors. And with a generous serving size, this cake is perfect for sharing with a crowd.

One of the best things about this recipe is that it's not overly complicated. While it does require a few steps and some patience, the end result is well worth the effort. Plus, with a relatively short list of ingredients, you can easily whip up this cake without breaking the bank. So, if you're ready to impress your guests with a delicious and unique dessert, give this Pumpkin Praline Cake a try. It's sure to become a new fall favorite!

Ingredients

  • cup brown sugar packed
  • 0.5 cup butter 
  • 0.3 cup whipping cream (heavy)
  • 0.8 cup pecans chopped
  • 2.8 cups flour all-purpose
  • teaspoons double-acting baking powder 
  • teaspoons ground cinnamon 
  • teaspoon salt 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon nutmeg 
  • 0.3 teaspoon ground cloves 
  • 1.5 cups granulated sugar 
  • cup vegetable oil 
  •  eggs 
  • 15 ounces pumpkin pie filling/mix canned (not pumpkin pie mix)

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F.
  2. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted.
  3. Pour into ungreased rectangular pan, 13x9x2 inches.
  4. Sprinkle with pecans.
  5. 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.
  6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  7. Place heatproof serving tray upside down onto pan; turn tray and pan over.
  8. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

Nutrition Facts

Calories395kcal
Protein4.81%
Fat35.19%
Carbs60%

Properties

Glycemic Index
21.47
Glycemic Load
26.79
Inflammation Score
-9
Nutrition Score
10.550869615182%

Flavonoids

Cyanidin
0.59mg
Delphinidin
0.4mg
Catechin
0.39mg
Epigallocatechin
0.31mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.13mg

Nutrients percent of daily need

Calories:395.04kcal
19.75%
Fat:15.83g
24.35%
Saturated Fat:3.4g
21.23%
Carbohydrates:60.72g
20.24%
Net Carbohydrates:57.05g
20.75%
Sugar:34.65g
38.5%
Cholesterol:48.13mg
16.04%
Sodium:400.99mg
17.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.87g
9.74%
Vitamin A:2748.73IU
54.97%
Manganese:0.6mg
29.89%
Selenium:12.32µg
17.6%
Vitamin B1:0.23mg
15.13%
Folate:59.03µg
14.76%
Fiber:3.66g
14.65%
Vitamin B2:0.22mg
13.04%
Iron:1.91mg
10.63%
Phosphorus:92.5mg
9.25%
Vitamin B3:1.56mg
7.78%
Calcium:76.01mg
7.6%
Vitamin B5:0.69mg
6.87%
Copper:0.14mg
6.84%
Vitamin K:5.9µg
5.62%
Magnesium:19.92mg
4.98%
Vitamin E:0.73mg
4.87%
Vitamin B6:0.1mg
4.76%
Zinc:0.66mg
4.39%
Potassium:130.89mg
3.74%
Vitamin D:0.3µg
1.99%
Vitamin B12:0.12µg
1.97%
Vitamin C:1.1mg
1.34%