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Pumpkin Praline Cake

The most indulgent icing on the planet poured over a heavenly, moist,decadent and  flavor packed Pumpkin Praline Cake. This easy pumpkin cake recipe is one for your files.

Fall is upon us and therefore it is time to start with everything pumpkin spiced! Get out your scarf,  make plans around the new fall tv schedule and follow your favorite football team!

A view of the icing running down the sides of the pumpkin praline cake

Pumpkin Cake Recipe  Photo credit:  Lauren Terry (all photos in this post)

And today, go get your cake pans out because what’s better for fall than baking? Ummm. Nothing.

Here’s a Quick Video of Wendi make a Pumpkin Praline Cake

WHAT IS PUMPKIN PRALINE CAKE?

A SUPER EASY CAKE that MAKES YOU LOOK LIKE A SUPERSTAR!

This is an easy pumpkin cake recipe using cake mix.

It is where Pumpkin, Pecans and Sweetened Condensed milk merge perfectly together in this heavenly cake.

THE BATTER

You can mix up the batter with just a bowl and a spoon, no special techniques or equipment are required!

THE ICING

The icing doesn’t involve any technical skills! Simply heat the icing ingredients on the stove until melting.

You can do that!

THE WHOLE CAKE

This Easy Pumpkin Praline Cake reminds me of a recipe I can’t quit eating and the ease of a dump cake.

WHY THIS RECIPE WORKS

  • This pumpkin cake recipe requires no special equipment and no special knowledge.
  • Pumpkin cake recipe that is so easy it even involves a cake mix!
  • Just mix the stuff together, pour it in a cake pan, heat up the icing ingredients on the stove, poke a few holes with your wooden spoon handle and pour the icing over!
  • Pumpkin Cake SO EASY that even a beginner can make this pumpkin cake!
A top down view of the whole pumpkin praline cake with nuts and icing running down the sides and pooling at the bottom

A top down view of the easy pumpkin cake recipe

OTHER PUMPKIN RECIPES YOU WILL LOVE:

TIPS AND TRICKS FOR THIS EASY PUMPKIN CAKE RECIPE (FAQ):

CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?

Yes, you can make this recipe in a 9×13 pan. You may need to change the baking time.

Bake until the center is set and puffy. Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card.

WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES?

YES!  You CAN use this recipe to make cupcakes. You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily.

The icing will be messy too! Consider yourself warned.

CAN THIS CAKE BE FROZEN?

Yes! Freeze the cake after it has been baked and BEFORE you apply any icing. Wait until you are ready to eat the cake to poke the holes and pour the icing on.

WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY? 

PLEASE take this cake to a party! Your friends and coworkers will LOVE it. Wait to put the icing on until just before the party starts though.

CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT?

ABSOLUTELY!  You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on.

WHAT ABOUT USING WALNUTS INSTEAD OF PECANS?

Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.

HOW LONG IS THIS CAKE GOOD FOR? 

  • The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).
  • The cake will remain very good for 3-5 days if kept covered.
  • Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container.

PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE:

Serve this cake with LOTS of napkins, it can get messy. Be prepared to give out the recipe because everyone will want it!

NOW LET’S LOOK AT PHOTOS OF HOW TO MAKE THIS RECIPE!

First, gather your ingredients for the cake batter

a bowl of the batter ingredients pumpkin and spices for the cake

The ingredients for this easy pumpkin cake recipe

Then mix those together. You can do it by hand even!

A photo of the bowl of batter for the pumpkin praline cake with pecans at the side of the bowl

Pumpkin praline cake batter

Bake the cake and turn it out onto your cake stand

A view of the plain cake ready to poke holes in it for the pumpkin praline cake

easy cake recipe

Poke some holes through the cake with a wooden spoon handle (to pour the icing down into)

A top down view of the cakes with holes poked in the top and the wooden spoon handle

Holes poked into this easy pumpkin cake recipe

Melt the icing ingredients in a saucepan on the stovetop and pour that into the holes and over the top!

a saucepan with the melty pumpkin praline cake icing ready to go on the cake

The icing for the easy pumpkin cake recipe

That’s it! You are done! Beautiful moist and delicious cake! What could be easier?

A top down view of the whole pumpkin praline cake with nuts and icing running down the sides and pooling at the bottom

A top down view of the easy pumpkin cake recipe

Just look at that moist cake! Your friends will be DELIGHTED!

A side view of a slice of pumpkin praline cake showing the tender and moist center with icing running down the side of the cake

The moist, tender and delicious easy pumpkin cake recipe

YA’LL HELP ME OUT NOW, YA HEAR?

Please leave me a 5 star 🌟🌟🌟🌟🌟  comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!

I can’t wait!

Ya’ll know I love your comments!! ❤

THE RECIPE FOR PUMPKIN PRALINE CAKE

A top down view of the whole pumpkin praline cake with nuts and icing running down the sides and pooling at the bottom

Pumpkin Praline Cake

The EASIEST pumpkin cake recipe EVER!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy pumpkin cake recipe, pumpkin cake recipe
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 8
Calories: 250kcal
Author: Loaves and Dishes

Ingredients

For the Cake

  • 1 box of yellow cake mix
  • 1 cup pumpkin puree
  • 1 cup whole milk
  • ¼ cup vegetable oil
  • 4 whole large eggs
  • ½ cup chopped pecans
  • ½ tsp nutmeg
  • ¾ tsp cinnamon

For the Icing

  • 2 cans of sweetened condensed milk
  • 4 tbs unsalted butter
  • 1 cup chopped pecans

Instructions

  • Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
  • Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
  • Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
  • On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
  • Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
  • Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake. Serve cake with coffee or milk!

Notes

CAN THIS CAKE BE MADE IN A 9X13 PAN INSTEAD?

Yes, you can make this recipe in a 9x13 pan.  You may need to change the baking time. 
Bake until the center is set and puffy.  Use a wooden spoon handle to poke holes into the cake and then pour the icing over per the directions in the recipe card. 

WHAT ABOUT USING THIS RECIPE TO MAKE CUPCAKES? 

YES!  You CAN use this recipe to make cupcakes.  You will need to adjust the baking time and you need to know that the cupcakes will be very moist and fall apart easily. 
The icing will be messy too!  Consider yourself warned.

CAN THIS CAKE BE FROZEN? 

Yes!  Freeze the cake after it has been baked and BEFORE you apply any icing.  Wait until you are ready to eat the cake to poke the holes and pour the icing on. 

WHAT ABOUT IF I WANT TO TAKE THIS CAKE TO A PARTY? 

PLEASE take this cake to a party!  Your friends and coworkers will LOVE it.  Wait to put the icing on until just before the party starts though. 

CAN I WAIT TO PUT THE ICING ON RIGHT BEFORE I SERVE IT? 

ABSOLUTELY!  You will ALWAYS want to wait until just before you are ready to serve this cake to put the icing on. 

WHAT ABOUT USING WALNUTS INSTEAD OF PECANS? 

Feel free to experiment with using ingredients of your choice, however, you need to know that pralines ARE made with pecans and that is what makes this a Pumpkin PRALINE Cake.

HOW LONG IS THIS CAKE GOOD FOR? 

  • The icing will soak into the cake within an hour of pouring the icing over the top (no worries, it is in there and the cake is STILL very good!).  
  • The cake will remain very good for 3-5 days if kept covered.
  • Refrigerating the cake is best but not 100% necessary if you keep it in a sealed cake container. 

PRO TIP FOR THIS EASY PUMPKIN CAKE RECIPE: 

Serve this cake with LOTS of napkins, it can get messy.  Be prepared to give out the recipe because everyone will want it!

 

Nutrition

Nutrition Facts
Pumpkin Praline Cake
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

A VERSE TO SHARE

Look, he is coming with the clouds, and every eye will see him, even those who pierced him; and all the peoples of the earth will mourn because of him. So shall it be! Amen. ~ Revelations 1:7

***This recipe originally appeared on Loaves and Dishes on August 28, 2015 and has been revised with new information and photos!***

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Recipe Rating




Moxie

Friday 2nd of February 2018

YUM! Delicious and perfect. Made for a party! it was great!

Cheryl

Wednesday 22nd of March 2017

If you have to frost cake before guest come, can you refrigerate the rest or will cake fall apart?

Wendi Spraker

Wednesday 22nd of March 2017

No. It keeps just fine. The frosting soaks in and makes the cake very moist.

Bianca

Thursday 24th of November 2016

Hi there! So I'm going to two thanksgivings today and I wanted to make the cakes before with icing and everything but are you suggesting I make the icing at their homes to serve on top so it's fresh??

Wendi Spraker

Thursday 24th of November 2016

Hi Bianca. If you can, that would be ideal. However, if that would be inappropriate for your situation then ice the cakes before. :)

Lois

Wednesday 23rd of November 2016

This cake smells amazing while baking. I had already iced the cake before I read the "ice the cake just before serving" part. Would you suggest refrigeration to keep it fresh at this point to be served the next day?

Wendi Spraker

Thursday 24th of November 2016

Hi Lois - the reason for icing just before serving is because the icing soaks into the cake. It won't hurt it to sit out. There's nothing that is going to go bad over night.

Marta

Monday 21st of November 2016

You stated to poke holes, do they need to go through both layers or only the top layer of the cake?

Wendi Spraker

Monday 21st of November 2016

Mary- through both layers works best. Thanks!

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