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Ingredients
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup |
| heavy whipping cream (fluid): 1/4 cup |
| pecans (chopped): 3/4 cup |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking powder: 2 tsp |
| ground cinnamon: 2 tsp |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| granulated sugar: 1 1/2 cups |
| vegetable oil: 1 cup |
| eggs: 4 |
| pumpkin puree: 1 15oz can |
Pumpkin Praline Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
15 serving(s)
Tags
- Heat oven to 350°F.
- Heat brown sugar, butter and cream in 2-quart saucepan over medium heat, stirring occasionally until butter is melted.
- Pour into ungreased 9x13-inch pan.
- Sprinkle with pecans.
- Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
- Beat sugar, oil, eggs, and pumpkin in large bowl on medium speed for 1 minute, scraping bowl constantly.
- Gradually beat in flour mixture on medium speed for 2 minutes, scraping bowl occasionally.
- Carefully spoon batter over pecan mixture.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes, then place heatproof serving tray upside down onto pan; turn tray and pan over.
- Let pan remain over cake for few minutes.
- Cool completely.