Best 5 Praline Pumpkin Cake Recipes
Indulge in the symphony of flavors that is Praline Pumpkin Cake, a culinary masterpiece that harmonizes the essence of fall harvest with the comforting warmth of Southern charm. This delectable cake is a harmonious blend of classic pumpkin cake and the irresistible allure of praline, creating a delightful treat that tantalizes the taste buds. Embark on a culinary journey as we explore the intricacies of this autumnal delight, unveiling the secrets behind its moist crumb, delectable praline filling, and the perfect balance of spices that define this iconic dessert. Along the way, we'll uncover the secrets of perfecting each element of this cake, transforming your kitchen into a haven of sweet aromas and unforgettable flavors. From the precise measurements of ingredients to the delicate art of layering, every step of this recipe is carefully crafted to ensure a truly extraordinary culinary experience.
Here are our top 5 tried and tested recipes!
PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
PUMPKIN PRALINE CAKE
I make this cake most every Thanksgiving, it is my husband's favorite cake.
Provided by Dianne Wells
Categories Cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Cook first 3 ingredients in a saucepan over low heat, stirring until sugar is dissolved. Pour into 2 greased 9" round cake pans. Sprinkle evenly with 3/4 c pecans. Cool. Beat eggs, sugar and oil. Add pumpkin and vanilla. Beat well. Combine flour and next 4 ingredients and add to pumpkin mixture. Beat until blended. Spoon batter evenly into prepared pans. Bake at 350 degrees for 30-35 min. or done. Cool layers in pans on wire racks for 5 min. Remove from pans and cool on racks. Place 1 cake layer on serving plate, praline side up. Spread evenly with whipped topping. Top with remaining layer praline side up and spread with remaining whipped cream over top of cake. Sprinkle with chopped pecans. Store in refrigerator.
- 2. For whipped topping beat whipping cream with 1 c sugar until stiff peaks form. Don't beat too much or you will have butter.
PUMPKIN PUMPKIN PRALINE CAKE
Why do we need to always have pumpkin pie for Thanksgiving? I made this cake 1 yr for a friends Thanksgiving lunch & it was a hit. Now she makes it as her desseert.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. First pre-heat oven to 350F. Then in a 1 quart saucepan stir together the butter, whipping cream & briwn sugar. Cook over low heat, stir occasionally just until the butter is melted. Then pour into 2 ungreased 9 or 8 inch round cake pan. Then sprinkle evenly with 3/4 cups of the nuts.
- 2. Next in a large bowl beat the cake mix, pumpkin, water, oil, eggs & 1 tsp. spice with an eletric mixer on low speeduntil moistened, then on medium speed for about 2 mins. Make sureto scrape the bowl occasionally. Then carefull spoon the batter over the nut mixture in each pan.
- 3. Next bake for about 41 to 45 mins or until cake is springy when lightly touched in the center. Let cool for about 5 mins. Remove for the pans & full cool about 1 hour.
- 4. Then stir in the remaining pumpkin spice into the frosting. Place 1 layer, nut side up on a serving plate. Spreadhalf the frosting,then press second layer on top of first layer nut side up. Spread remaining frosting just to the edge. Then drizzle with the caramel topping & additional nuts.
- 5. Store in a loosely covered in the ice box.
PUMPKIN PRALINE CAKE
Move over, pumpkin pie! And let your crowd eat cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. 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 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.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.
Nutrition Facts : Calories 495, Carbohydrate 56 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg
PRALINE-PUMPKIN CAKE
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
- Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 2 g
Tips:
- Mise en Place: Before starting, make sure you have all the ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Use Room Temperature Ingredients: When baking, it's important to use room temperature ingredients whenever possible. This helps the ingredients blend together more easily and results in a smoother batter.
- Don't Overmix the Batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Use a Bundt Pan: A Bundt pan is a great choice for this cake because it allows for even baking and creates a beautiful presentation.
- Let the Cake Cool Completely: Before frosting the cake, let it cool completely. This will help the frosting set properly.
Conclusion:
This Praline Pumpkin Cake is a delicious and festive treat that is perfect for fall gatherings. With its moist, flavorful crumb, crunchy praline topping, and creamy cream cheese frosting, this cake is sure to be a hit. Whether you're serving it for dessert or as a snack, this cake is sure to please everyone.
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