PUMPKIN PRALINE CAKE

 

  • Cooking Time:
  • Servings: 15
  • Preparation Time: 15

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup whipping (heavy) cream
  • 3/4 cup chopped pecans
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • Note: Can substitute pumpkin pie spice for the cinnamon, nutmeg and cloves.

Directions

  • Heat oven to 350ºF.
  • 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

Notes

Move over, pumpkin pie! And let your crowd eat cake.

Categories: Cake  Dessert 

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